Name: Rosemary Pizza Bites with Mortadella & Mozzarella
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 35 min
Yield: 42
Cuisine: US
Ingredients: 2.25 teaspoons active dry yeast; 0.25 cup warm water; 1 teaspoon white sugar; 3.5 cups all-purpose flour; 1 tablespoon chopped fresh rosemary; 1.5 teaspoons kosher salt (such as Diamond Crystal®); 11 fluid ounces warm water; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons all-purpose flour; 1.5 teaspoons coarse sea salt (such as Diamond Crystal®); 42 slices thinly sliced mortadella; 42 fresh basil leaves; 21 fresh mozzarella balls (ciliegine), cut in half; Appetizer picks

Transport yourself to the sun-drenched piazzas of Rome with these delightful bite-sized treats! Inspired by the classic Italian 'Pizza Bianca con Mortadella', this recipe elevates a simple snack into an elegant appetizer perfect for any occasion.

Follow The Directions

01

Step

In a small bowl, dissolve the yeast in 1/4 cup of warm water. Add the sugar, stir gently, and let sit until foamy, approximately 10 minutes.

02

Step

In the bowl of a stand mixer, combine 3 1/2 cups of flour, rosemary, and kosher salt. Pour in the yeast mixture, then slowly add 11 ounces of warm water. Mix until the dough comes together and pulls away from the sides of the bowl.

03

Step

Grease a large glass bowl with 1 tablespoon of olive oil. Place the dough in the bowl, turning to coat with oil. Cover the bowl with plastic wrap and place in a cool oven with the oven light on. Allow the dough to double in size, about 1 1/2 hours.

04

Step

Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons of flour evenly over the parchment paper. Turn the risen dough out onto the prepared parchment paper and gently flatten with your hands, shaping it into a 9x13-inch rectangle.

05

Step

Return the baking sheet to the cool oven with the oven light on. Let the dough rise again until noticeably puffed, another 1 1/2 hours.

06

Step

Drizzle the remaining 2 tablespoons of olive oil over the dough and generously sprinkle with coarse sea salt.

07

Step

Position your oven rack slightly below the center and place a baking stone on the rack.

08

Step

Preheat the oven to 450 degrees F (230 degrees C). Carefully slide the parchment paper with the dough from the baking sheet onto the preheated baking stone.

09

Step

Bake for 8 minutes. Then, gently lift the crust using a pizza peel or large spatula and remove the parchment paper, placing the crust directly on the baking stone.

10

Step

Continue baking until the crust is beautifully golden brown, about 15 to 16 minutes more. Transfer the crust to a cooling rack and let cool completely, at least 30 minutes.

11

Step

Once cooled, slice the crust into small squares. Cut each square in half horizontally to create a top and bottom. Fold a mortadella slice in half, then in half again; place on a pizza bottom. Layer a fresh basil leaf on top of the mortadella, followed by a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with the remaining ingredients.