Spicy Mortadella Flatbread

Taking dough beyond pizza, mouth-watering fried mortadella and burrata flatbread, topped with @joshuaweissman's very own mortadella chili oil. Joshua knows his way around the Arc XL.

Equipment

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Arc XL Link

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Arc XL

$799.00

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Balance Placement Peel Link

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Balance Placement Peel

Prices from $69.99

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Balance Turning Peel Link

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Balance Turning Peel

$89.99

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Pizza Rocker Link

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Pizza Rocker

Prices from $39.00

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Ingredients

For the pickled peppers

Step 1:

In a small saucepan, combine all the brine ingredients and bring to a boil over high heat, stirring occasionally to make sure all the ingredients are dissolved. Remove from the heat once the mixture has boiled..

Step 2:

Fill a large mason jar with all of the sliced peppers and pour over the brine, ensuring the peppers are completely submerged. If the peppers are not staying submerged, you can gently press down on them with a paper towel folded slightly larger than the opening of the mason jar. As the paper towel absorbs the brine, it should keep the pickles submerged.

Step 3:

Allow to sit until it cools to room temperature and the peppers are pickled. Store in the fridge with a tight lid.

For the mortadella chili oil

Step 1:

To a 12 inch cast iron skillet add finely chopped mortadella and place into a Gozney Arc XL at 570°F / 300°C until fully rendered, remove and stir every few minutes. The mortadella should be deep golden brown and crispy.

Step 2:

Remove the cooked mortadella from the pan and transfer to a baking tray lined with paper towel. Pat the mortadella crumbles until completely dry.

Step 3:

In a small saucepan, heat the vegetable oil to 350°F / 175°C over a medium heat.

Step 4:

In a heatproof large mixing bowl, combine the crispy mortadella, green onion, and Sichuan chili flakes. Gently mix with a whisk to combine then add in the MSG, light soy sauce, Chinese black vinegar, and dark soy sauce. Stir with a whisk to combine.

Step 5:

Once the oil is hot, pour it over the mixture. Be careful it may splutter and splash. Whisk until combined and let sit for at least 10-15 minutes before using.

For the herb salad

Step 1:

In a small mixing bowl, add the leaves of basil and dill fronds, gently toss by hand to combine. You can adjust the mixture according to your taste.

For the flatbread dough

Step 1:

In a large mixing bowl add the all-purpose flour and the wheat flour, whisk to combine. Add the salt and whisk again.

Step 2:

Heat the water to 95°F / 35°C. Add the instant yeast to the water and whisk until dissolve.

Step 3:

Add the yeast mixture to the large mixing bowl of dry ingredients. Mix by hand until a shaggy dough forms and continue to knead until there are no dry ingredients left around the bowl. Turn the dough out onto a work surface and continue kneading until smooth.

Step 4:

Transfer the dough to a large greased mixing bowl, cover with plastic wrap and let rise overnight in the refrigerator.

Step 5:

Punch the air out of the dough, transfer it to your work surface, and divide it into 4 even pieces, about 220g per piece. Roll the dough into taut balls, and proof in a covered flour-dusted proofing box or sheet tray at room temperature for about 2-4 hours.

To assemble

Step 1:

Dust a dough ball with a bit of flour and transfer it to your work surface. Dust it with a bit more flour on both sides and stretch the dough into a 10-12 inch oval, ¼-⅛ inch thick. Use a rolling pin if necessary to achieve the ideal thickness and size.

Step 2:

Brush the outer inch of the dough heavily with olive oil and fold the dough in half so the areas with the olive oil are in contact.

Step 3:

Place on a lightly dusted Gozney balance pizza peel and slide the dough into the Gozney Arc XL oven at 750°F / 450°C. Cook for 45 seconds - 1 minute until the dough is puffy and charred around the outer surface, turn throughout with the Gozney turning peel.

Step 4:

Transfer the cooked flatbread to a work surface and open back up. Stuff each dough with one ball of hand-torn burrata and season to taste with flaky salt.

Step 5:

On top of the burrata add 4-6 slices of folded mortadella and another ball of hand-torn burrata.

Step 6:

Across the length of the flatbread, add 8-10 pickled peppers, 1-2 large spoons of the mortadella chili oil, a bit of the herb salad, and a small handful of pistachios.

Step 7:

Slice firmly using the Gozney pizza rocker into 6 slices if you want to share!