Pizza Mortadella and Burrata
Makes 1 x 12 inch pizza
Simple recipes take little to “pop” if the ingredients they use are the best available. This recipe includes just 4 toppings with a drizzle of Balsamic glaze and provided you use the best ingredients available to you it will create an incredible pizza. Fortunately all of the ingredients, with the exception of fresh basil, can be purchased through our online store.
When using so few ingredients it is important. to ensure balance when selecting the ingredients for the recipe and this is where this recipe really comes into its own. At its base there is the light, crisp crunch providing texture, followed by a perfectly layered sweet and acidic tomato sauce that sits beneath the creaminess of the Burrata whilst the Mortadella offers a hit of fattiness that cuts through the sweet and cream to amplify the meaty flavour, all topped off with some fresh basil leaves for that herby hit and another layer of sweet bitterness that somehow only balsamic vinegar can provide.
In America Mortadella is often referred to as baloney and, as we know, baloney is another term for speaking rubbish. We know that once you have tried this recipe you’ll appreciate we aren’t speaking baloney when we’re waxing lyrical about how delicious this pizza tastes.
- 1 Great Balls of Flour pizza dough ball or gluten free dough ball
- Flour and semolina mix
- 75g Great Balls of Flour Pizza Tomato Sauce
- 1 slice of Italian Mortadella cut into quarters
- 1 Italian Burrata
- Several basil leaves roughly torn
- Balsamic 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 and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow it to warm for 45 minutes before building your pizza. Drain your Burrata to ensure it will not be too watery when cooked. Allow at least 30 minutes for this, but more than an hour is good.
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
Sprinkle your pizza peel or parchment paper with a light dusting of flour and semolina mix to stop the dough ball from sticking. Transfer to your pizza peel, or parchment paper if cooking in a conventional oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
If making this pizza using a GBOF Gluten Free Dough Ball. Defrost the ball in the fridge overnight and follow the same resting period as for gluten based dough balls, ensure you keep this dough ball separate from any containing gluten. When coming to press out the ball, place between two sheets of parchment paper, dusting the paper on the bottom with Gluten Free Flour and Rice mix. To begin, gently press out the dough using your fingers until the base is around 6″ in diameter, then place the second parchment sheet on top and, using a rolling pin, roll the base out rotating to ensure an even thickness. Stop rolling once the base has reach 12″/30cm.
This is another very simple of the simplest pizzas to build. Start with pouring on the tomato sauce and spreading it around the base with the back of a spoon, leaving a gap around the edge of around 1 – 2cm, this will give you the perfect Neapolitan style airy crust like in the image above. Tear the burrata over the pizza, tearing it directly over the pizza allows the pizza to catch the stracciatella that will inevitably ooze out as you tear it, dot the cheese, and stracciatella over the sauce. Take a quarter of the Mortadella and fold it over in half, place it on top of the cheese and tomato. Launch the pizza into your oven and cook as per Depending on which method you are choosing to cook your pizza depends on how long your pear will take to cook; Pizza oven, 30 seconds. Kitchen oven/frying pan; 1 minute. You want the pear to soften a little but not so much that it shrivels up. Leave your pizza to rest for a couple of minutes before slicing and savouring!
Note: Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven and cook for a further 3 minutes.
Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
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