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Table of Contents

Title page

Introduction

Fried Snacks and Starters (15)

Pasta and Soup (26)

Fish, Meat, and Offal (20)

Vegetables, Salads, and Sides (14)

Pizza and Bread (12)

How to Use This Section

Pizza Bianca

Pizza con la Mortazza

Pizza Rossa

Pizza Tonda Romana

Trapizzini

Scrocchia

Pizza in Teglia alla Bonci

Lingue di Pizza

Pane Casereccio

Pizzette di Sfoglia

Pizzette Rosse

Pinsa

Stretching and Folding

Dough Stretching

Castelli Forni

Rounding the Dough

Pizza Tonda Stretching

Grain as a Political Tool

Bread and Stone

The Hollow Heart of Rome

Desserts (12)

Appendix

Back Cover

Rome

Rome

Pizza and Bread

About
Links

102

Previous Page

Pizza Bianca

Next Page

Pizza Rossa

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Pizza con la Mortazza • Katie Parla

Pizza con la Mortazza

2 ingredients

Prep: 5 mins

Pizza con la Mortazza

RecipeCard image

RecipeCard image

Ingredients (2)

Ingredients (2)

Pizza Bianca dough(1)
Mortadella(1 lb, thinly sliced)

Instructions

Follow the recipe, up to and including baking and resting.
Slice the pizza (1) in half lengthwise, then use a long, serrated knife to separate the two halves into top and bottom layers.
Arrange the mortadella slices (1 lb) evenly over the bottom, overlapping them slightly in two to three passes.
Cut into individual sandwiches.

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