| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 12-ounce ball pizza dough
- 1/2 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 teaspoon lemon zest (1 lemon)
- 1/2 teaspoon fresh thyme leaves
- 16 thin slices mortadella
Instructions
- Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 573 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 29 mg |
| Sodium | 1152 mg |
| Serving Size | 1 of 4 servings |
| Calories | 573 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 29 mg |
| Sodium | 1152 mg |
Reviews
Love this pizza! I first had it at her restaurant in Vegas & it was phenomenal! I use lemon zest and basil in place of thyme …. so good! The mortadella w/ pistachios makes a difference 🙂
Giada’s right, who doesn’t love fried dough and meat!
I had this dish at Giada’ Vegas restaurant for my birthday, and it is delicious!
Just made this after seeing the show this morning. WOW! it was so good. I am lucky to have an Italian market in my town, so I could get thinly sliced mortadella with pistachios from Bologna. I was afraid it would be heavy but the dough is rolled very thin and was like a cloud after frying. Just exquisite tasting.
No wonder Giada gets this pizza first thing when she goes to Italy! I just made it and it was delicious. Since she said the lemon thyme is not traditional, I omitted it, and it was so good I can only imagine she made it better with that herb (I’ll add it next time to compare). Note – my deli’s Mortadella did not contain pistachios so I toasted unsalted pistachios and added them to the pizza. This pizza was incredible and very light. Love it!
I agree with Sandra the old format was easier to follow. I look in to many places to find what I need. Search doesn’t help even if I know names of recipes, key words or chef. It won’t pull it up
Please change the format back. I already left the Martha Stewart site because of this same problem.