Mortadella Pizza

Cook Time 1 hour plus proving time

Servings 4

Ingredients

7g sachet of instant yeast

1 tsp sugar

350ml luke-warm water

500g Tipo 00 flour, sifted

Semolina, for dusting

⅓ cup tbsp extra virgin olive oil + extra

2 cloves garlic, thinly sliced

1 sprig rosemary, leaves finely chopped

Salt

Topping

8 thin slices of mortadella

240g burrata

50g pistachio, toasted and finely chopped

Method

Mix the yeast with the sugar, about 50ml warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate the yeast and so it becomes foamy.

Season the flour with a good pinch of salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the remaining warm water, stirring to form a dough, then knead for ten minutes until soft and elastic. Alternatively, knead with a dough hook in a stand mixer for 5 minutes. Roll into a ball, place in an oiled bowl and cover with cling film. Place in a warm spot to prove for about an hour or until doubled in size.

In the meantime, combine garlic, rosemary, oil and a pinch of salt.

Divide the dough into four portions and roll out flat on a bench dusted with semolina so it can just fit in the greased air fryer pan. Drizzle with a splash of oil and cook for 200°C in the air fryer. Once the pizza is almost cooked, add the rosemary mixture and cook for a further minute.

Remove and cook the remaining pizzas. Top with mortadella, dollops of burrata or stracciatella and a sprinkle of pistachios.