Pizza Statte Bono Nun Te Move (Quarantine Pizza)

Method

1. Prepare the dough: mix 500 g of 00 flour with 3 g of dry yeast. Add 350 g of cold water gradually, then add 13 g of salt. Knead until the dough is homogeneous.
2. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes, then refrigerate for 24 hours.
3. After 24 hours, remove the dough from the refrigerator. Divide it into balls and place them in a container or wrap with plastic. Let them rise until doubled in size, about 2 hours.
4. On a work surface, stretch one dough ball with your fingertips into an oval shape (pizza in pala style).
5. Remove excess flour from the surface. Prepare an emulsion of 50 g of water and a drizzle of olive oil, then drizzle it over the dough. Sprinkle coarse salt and press your fingertips into the dough. Let it rest while you prepare the toppings.
6. Prepare the borage (or other greens): if using dried borage, pre-boil it; if fresh, blanch. Add fresh rosemary, thyme, and a pinch of salt. Blend the mixture with a bit of flour to form a paste. Shape the paste into a cylinder, slice it, and fry in hot oil until golden and cooked through.
7. Spread a layer of chickpea cream over the pizza base.
8. Place the cooked borage frittata evenly over the cream.
9. Arrange slices of mortadella on top.
10. Bake the pizza in a preheated oven (or on a grill) until the crust is golden and the toppings are warmed through.
11. Remove from the oven, transfer to a cutting board, and cut into slices. Serve immediately.