Best 2 Sea Salt And Rosemary Pizza Bianca Bites With Mortadella And Mozzarella Recipes

Indulge in a delectable culinary journey with our sea salt and rosemary pizza bianca bites, mortadella, and mozzarella. These bite-sized treats are a symphony of flavors and textures, featuring a crispy and airy pizza bianca crust, topped with savory mortadella, creamy mozzarella, and a sprinkle of aromatic sea salt and rosemary. Immerse yourself in the delightful combination of salty, savory, and herbaceous notes in every bite. The article provides step-by-step instructions for crafting these delectable morsels, along with variations and serving suggestions to elevate your culinary experience. Discover the joy of homemade pizza bianca and impress your friends and family with this delightful appetizer or snack.

Here are our top 2 tried and tested recipes!

PIZZA BIANCA WITH ROSEMARY AND SEA SALT

Pizza Bianca with Rosemary and Sea Salt image

Provided by Alex Palermo

Categories Bake Vegetarian Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Rosemary Fall Spring Summer Winter Poker/Game Night Grill/Barbecue Low Cholesterol Potluck Bon Appétit Small Plates

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds fresh pizza dough or two 10-ounce purchased fully baked thin pizza crusts (such as Boboli)
Extra-virgin olive oil
2 teaspoons minced fresh rosemary, divided
Sea salt

Steps:

Prepare barbecue (medium-high heat). Divide dough in half. Stretch and roll each piece to 10-inch round. Brush 1 side of each dough round or baked crust with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Place on grill, seasoned side down. Brush tops with oil, then sprinkle each with 1/2 teaspoon rosemary, sea salt, and pepper. Grill until just golden, about 4 minutes per side for fresh dough and 2 minutes per side for baked crusts.
Cut pizzas into wedges and serve.

SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA

Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella image

When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!

Provided by Kim's Cooking Now

Categories Pork Appetizers

Time 4h35m

Yield 42

Number Of Ingredients 14

Ingredients

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 teaspoon white sugar
3 ½ cups all-purpose flour
1 tablespoon chopped fresh rosemary
1 ½ teaspoons kosher salt (such as Diamond Crystal®)
11 fluid ounces warm water
3 tablespoons extra-virgin olive oil, divided
2 tablespoons all-purpose flour
1 ½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
42 slices thinly sliced mortadella
42 leaves fresh basil
21 fresh mozzarella balls (ciliegine), cut in half
appetizer picks

Steps:

Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
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.
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.
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.
Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
Position your oven rack slightly lower than center, and place a baking stone on the rack.
Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
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.
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.
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.

Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g

Tips:

Make sure the pizza dough is at room temperature before you start working with it. This will make it easier to stretch and shape.
Use a sharp knife to slice the mortadella and mozzarella. This will help to prevent the cheese from tearing.
Don't overcrowd the pizza pan. Leave some space between the pizza bites so that they can cook evenly.
Bake the pizza bites until the cheese is melted and bubbly and the crust is golden brown. This will take about 15-20 minutes.
Serve the pizza bites immediately with your favorite dipping sauce.

Conclusion:

These sea salt and rosemary pizza bianca bites with mortadella and mozzarella are a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of flavors and textures is sure to please everyone, and the best part is that they can be made ahead of time and reheated when you're ready to serve. So next time you're looking for a quick and easy snack or appetizer, give these pizza bites a try. You won't be disappointed!