Snack · Italian · 5 min
Pizza Bianca con Mortadella e Pecorino
- Calories
- 200
- Protein
- 10g
- Carbs
- 10g
- Fat
- 11g
Ingredients
- 15.6 g Roman Pizza Bianca dough (flour-based)
- 35.2 g Mortadella di Bologna, thinly sliced
- 13.2 g Pecorino Romano, freshly shaved
- 10.4 g Fresh Arugula
- 0.5 tsp (5 ml) Balsamic glaze (reduction)
Method
- 01Preheat your oven or a heavy cast-iron skillet to 450 deg F (230 deg C).
- 02Stretch the pizza bianca dough into a small, rustic rectangle until thin, lightly dimpling the surface with your fingertips.
- 03Brush with a mere drop of olive oil and bake for 5-7 minutes until the crust is blistered and golden.
- 04Remove from the oven; it should sound hollow when tapped.
- 05Immediately drape the silky, paper-thin slices of mortadella over the hot bread so the fat begins to render slightly.
- 06Top with a handful of fresh, peppery arugula and scatter the shaved Pecorino Romano over the top.
- 07Finish with a delicate drizzle of balsamic glaze for a touch of sweetness and acidity.
- 08Serve immediately while the bread is warm and the meat is fragrant.
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