![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Jq1qVRSK-LNXx51whnEgd1eqc_g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2125325-e59c4dadcbcb4bec85d6c51809f4b79a.jpg)
Ingredients
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2 ¼ teaspoons active dry yeast
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¼ cup warm water
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1 teaspoon white sugar
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3 ½ cups all-purpose flour
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1 tablespoon chopped fresh rosemary
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1 ½ teaspoons kosher salt (such as Diamond Crystal®)
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11 fluid ounces warm water
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3 tablespoons extra-virgin olive oil, divided
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2 tablespoons all-purpose flour
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1 ½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
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42 slices thinly sliced mortadella
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42 leaves fresh basil (Optional)
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21 fresh mozzarella balls (ciliegine), cut in half
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appetizer picks
Directions
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Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
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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.
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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.
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Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
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Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
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Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
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Position your oven rack slightly lower than center, and place a baking stone on the rack.
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Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
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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.
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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.
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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.
Cook's Notes:
if you don't have a rimless sheet pan, you can turn your rimmed sheet pan over, and place the parchment on the bottom side (this is so that you can easily slide the parchment onto a baking stone).
If you don't have a baking stone, you can bake the pizza on a sheet pan, but you may need to adjust the baking time to achieve a crisp bottom crust.
Nutrition Facts (per serving)
124 | Calories |
7g | Fat |
9g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 42 | |
Calories 124 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 15% |
Cholesterol 16mg | 5% |
Sodium 333mg | 14% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 6g | 11% |
Vitamin C 0mg | 0% |
Calcium 63mg | 5% |
Iron 2mg | 9% |
Potassium 43mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.