Pizza e Mortazza

Method

1. Roll out two discs of pizza dough, one slightly larger for the base.
2. Press down the edge to maintain the Roman-style flat border.
3. Drizzle a thread of olive oil between the two discs.
4. Place the smaller disc on top and poke holes in the top layer.
5. Add another thread of oil and a pinch of salt.
6. Bake at 320°C, using a perforated peel to remove excess flour.
7. Remove from the oven and top generously with mortadella.
8. Add stracciatella cheese and pistachio cream.
9. Close the pizza and cut into slices.