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Spicy Mortadella Flatbread

By Joshua Weissman

Spicy Mortadella Flatbread

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.


For the pickled peppers 

2 jalapenos, thinly sliced   

8 Hungarian Wax peppers, thinly sliced (or Banana Peppers)  

10 shishito peppers, thinly slice  


For the brine  

1.5 cups / 355ml white distilled vinegar  

2 cups / 475mL water  

1/2 cup / 95g sugar  

2 tbsp kosher salt   

3 tbsp yellow mustard seeds, toasted 

2 tsp black peppercorns  

1 tsp cumin seeds, toasted 

1 tsp dill seeds, toasted 

2 tsp fennel seeds, toasted 

1 tbsp coriander seeds, toasted 


For the mortadella chili oil  

¼ pound / 115g sliced mortadella without pistachios, finely chopped  

¾ cup / 177ml vegetable oil or another neutral-flavored oil  

3 stalks green onion / spring onion, finely chopped  

½ cup / 40g Sichuan chili flakes or red pepper flakes  

1 tsp / 5g MSG  

1 tbsp light soy sauce  

2 tbsp Chinese black vinegar  

2 tbsp dark soy sauce  


For the herb salad -  optional  

2 small bunch fresh basil, leaves picked, large leaves torn in half 

2 small bunch fresh dill, fronds picked 


For the flatbread dough  any high-hydration pizza dough recipe will work for this 

4 ¼ cups / 500g all-purpose flour  

¼ cup / 25g whole wheat flour  

½ tsp fine sea salt  

1 ½ cups / 357ml water  

1tsp instant yeast  


To assemble  

4 dough balls, 220g each, as above 

Flour to dust 

Squeeze of olive oil 

8 balls burrata  

Generous pinch of flaky salt  

1 pound / 450g mortadella  

Mortadella oil, as above 

Pickled peppers, as above 

Herb salad for garnish, as above  

2 cups / 250g shelled pistachios, finely crushed  

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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!

Recipe Contributor

Joshua Weissman

Joshua Weissman has been obsessed with food from an early age. Joshua began cooking professionally at age 19 and has worked at some of the top fine-dining restaurants in the United States. With his uncompromising, over-the-top approach to food, he entertains and instructs more than 20 million fans across his online platforms. He’s the author of the #1 New York Times-bestselling cookbook Joshua Weissman: An Unapologetic Cookbook and NY Times-bestselling cookbook Joshua Weissman.


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