Mortadella and asparagus pizza
Taking a cue from a delicious fresh summer salad this pizza balances all flavours and is sure to become a regular favourite when Asparagus in season. As the pizza cooks it renders the fat inside the Mortadella whilst crisping up the sausage meat. Asparagus spears creates a crunch and bitterness that are both softened during cooking. Cherry tomatoes add a sweet juiciness while a drizzle of balsamic glaze finishes the pizza with that touch of sour.
Try this with our Italian Calabrian Antipasto
- 1 Great Balls of Flour dough ball
- Flour and semolina mix
- 65g Tomato Sauce – 2 1/2 desert spoons
- 15g Thinly sliced red onion (optional)
- 70g Fior di Mozzarella cheese OR ½ ball buffalo di Mozzarella
- 3 slices of Italian Mortadella, halved.
- handful of Asparagus spears, halved lengthways
- 5 Cherry Tomatoes, halved.
- Balsamic vinegar glaze
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video.
Transfer to your pizza peel, or parchment paper if cooking in a home oven.
Spread your tomato sauce onto the pizza base then moving quickly add your toppings in your preferred order spreading the asparagus, mortadella and tomatoes over the mozzarella and finally drizzle balsamic vinegar glaze after cooking and before slicing.
All you need to create perfect pizza
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