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Mortadella-and-Mozzarella Pizza


Mozzarella di bufala is available at most supermarkets. Mortadella, a smoked sausage, is available at specialty-food stores.

  • Yield: Makes one 12-inch pizza

Source: Martha Stewart Living, May 2009


  • 1 round Chris Bianco's Pizza Dough
  • 4 ounces fresh mozzarella (di bufala or fior de latte), excess liquid squeezed out, thinly sliced
  • 4 thin slices mortadella, halved to form semicircles (about 1 ounce)
  • 1 small garlic clove, coarsely chopped
  • 2 teaspoons fresh thyme
  • Extra-virgin olive oil, for drizzling
  • 1/4 teaspoon crushed red-pepper flakes


  1. Arrange cheese evenly over dough, leaving a 1-inch border. Top with the mortadella, garlic, and thyme. Drizzle with oil.

  2. Broil and bake pizza, as directed. Drizzle with more oil, and sprinkle with red-pepper flakes.

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