sea salt and rosemary pizza bianca bites with mortadella and mozzarella

Ingredients

• Servings: 42
• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 1 teaspoon white sugar
• 3 1/2 cups all-purpose flour
• 1 tablespoon chopped fresh rosemary
• 1 1/2 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 1/2 teaspoons sea salt (such as diamond crystal®) coarse sea salt)
• 42 slices thinly sliced mortadella
• 42 leaves fresh basil (optional)
• 21 fresh mozzarella balls (ciliegine), cut in half
• appetizer picks

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 4 hrs 35 mins


• dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
• mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
• grease a large glass bowl with 1 tablespoon olive oil. place dough in the bowl, turning once to coat with oil. cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
• line a rimless baking sheet with parchment paper. sprinkle 2 tablespoons flour over parchment paper. turn risen dough the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
• place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
• drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
• position your oven rack slightly lower than center, and place a baking stone on the rack.
• preheat oven to 450 degrees f (230 degrees c). gently slide the parchment off of the sheet pan and the baking stone.
• bake dough in the preheated oven for 8 minutes. gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
• continue to bake until crust is golden brown, 15 to 16 minutes more. transfer crust to a cooling rack to cool completely, at least 30 minutes.
• slice the crust into small squares. cut each square in half horizontally so that you have a top and a bottom. fold a mortadella slice in half and then in half again; place on top of the pizza bottom. layer a basil leaf on top of mortadella and top with a mozzarella slice. add the pizza top and secure with an appetizer pick. repeat with remaining ingredients.