Servings: 2
Prep time: 15 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
- 1 ball of JG pizza dough
- 15 ml (1 tbsp) olive oil
Toppings
- 125 g sliced mortadella
- 125 g fresh mozzarella, sliced
- 60 ml (¼ cup) pesto
- 60 ml (¼ cup) mayonnaise
- 125 ml (½ cup) cherry tomatoes, halved
- 60 ml (¼ cup) red onion, finely chopped
- 30 ml (2 tbsp) crushed pistachios
- 30 ml (2 tbsp) fresh basil, torn
- 15 ml (1 tbsp) balsamic reduction
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after letting it rest for 24 hours, and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a large round or oval shape.
- Pour the olive oil into the center, then fold the dough over itself to form a tightly sealed sandwich.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is puffed, golden, and cooked through, or bake in an oven preheated to 550°F for 10 to 15 minutes.
- Meanwhile, grill the mortadella slices on the barbecue or in a skillet until they are slightly crispy around the edges. Set aside.
- Once out of the oven, carefully open the dough sandwich.
- Spread the inside with pesto and mayonnaise.
- Add the grilled mortadella, mozzarella slices, cherry tomatoes, and red onion.
- Garnish with fresh basil and crushed pistachios, then drizzle with balsamic reduction.
- Season with salt and pepper to taste and serve immediately.
