This my take on LA chef Evan Funkes' spectacular Mortadella Pizza, most likely inspired by All' Antico Vinaio in Florence, Italy. The lineup for this sandwich in Florence is hours long. My version starts with pizza dough, from scratch, thinly sliced Mortadella from Bologna, pistachio pesto and gooey torn burrata cheese with a hint of lemon zest for a fresh note. Warning: It is hugely irresistible. FULL RECIPE BELOW.

Dough :
2 cups 00 Pizza flour , unbleached (500 ml) 300 gm by weight – all purpose can be subbed for 00 pizza flour
½ tsp. instant yeast (2 gm )
1 cup Cool water (225 ml)
2 Tbsp. extra virgin olive oil (25 ml )
1 Tsp. salt (5 g)

Fillings:
600 gm thinly sliced mortadella from Bologna
270 gm burrata cheese from Puglia
80 ml pesto ( see recipe below )
grated lemon zest
chopped pistachios - optional

Combine flour with instant yeast, in a stand mixer to hook attachment. Blend with spatula first to distribute yeast. Add the water and oil to the flour mixture. Work on low speed and once flour has been absorbed, add the salt. Turn to medium speed and work for about 4-5 minutes. Stop and let rest for 3-5 minutes. Continue to work on medium speed for another 3-4 minutes to develop dough structure. Dough will be sticking to the bottom but releasing from sides. Adjust with more flour, if needed.

Resist the urge to add too much flour if the dough is too sticky. Dough will not be completely smooth.

Place in a well oiled container with lid and let rise at room temperature 1 1/2 hours. Transfer container to fridge overnight.

2 hours before ready to bake your pizza, remove container from fridge and let dough rest at room temperature.
Divide into 3 pieces. Stretch as show in video. On lightly floured surface , flip dough over so tucked sides are underneath. Shape well into balls and place back on a well dusted surface leaving at least 2 fingers width between them to expand. Dust again with flour and semola. Cover with a bowl to completely seal from air. Let rise for 45 minutes - 1 hour.

Preheat your oven 1 hour in advance with a baking stone at 470-550 D F , the hottest your home oven will go.

Dough should be lightly puffed and just cool to the touch.
On a lightly floured surface, using your hands, press out dough , as per video, pressing gently with fingers to leave air pockets in dough. Drape over fists and use a gentle pull and stretch technique until you have an even round.
Lightly dust a pizza peel and transfer dough round, working with one at a time. Drizzle with olive oil and fold in half enclosing the oil in a semi circle. Tear holes in top of dough for steam to escape.Transfer right on to preheated stone for 4- 5 minutes, depending on your oven temperature. I baked my at 550 D for 4 minutes.

Remove and cut open while hot. Fill with pesto, burrata, mortadella , extra pistachios and grated lemon zest. ENJOY!

Makes 3 large sandwiches

PESTO GENOVESE:

1 large bunch fresh Genovese basil, washed, spun or patted dry
1 large clove garlic, peeled, sliced
1/3 cup extra virgin olive oil, with fruity and grassy notes
2 Tbsp. - 1/4 cup pistachios or pine nuts (20-40 gm )
Sea salt to taste
Approx. ½ cup freshly grated Parmigiano Reggiano or to taste

Using a small chopper or food processor bowl, add a swirl of olive oil, sliced garlic, salt and nuts. Layer in the basil leaves and the cheese on top. Drizzle with the olive oil. Pulse several times to blend. Mix until creamy and fully blended , about 1 minute.
Use immediately in your favourite pasta or gnocchi recipe. If saving some for later use, pour into a glass jar and cover with a layer of olive oil to prevent browning.

To prepare in mortar and pestle, add peeled garlic and coarse salt in mortar and pound to mash garlic into a paste. Add nuts, basil and continue to swirl, gradually add olive oil working in a slow stream while stirring with pestle. Add cheese and stir to blend.

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