This pizza has all the Chicago deli vibes, hence the name “Mortadelli”! It’s one of those pizzas that when you bite into it makes you think of something other than pizza. In this case, an Italian sub or a muffuletta. You got all the familiar flavors like the rich mortadella, crunchy cauliflower, crusty bread a.k.a. pizza crust, and a nice kick from the giardiniera. An even bigger kick if you decide to go with HOT giardiniera. Either way, just give it a try!

Ingredients

• Forza Pizza’s Simple Sicilian Pizza Dough

• 1/2 lb Sliced whole milk mozzarella

• About 16 thin slices of mortadella

• 1/2 head of cauliflower

• 8 oz of your favorite giardiniera

• Sprinkle of dried oregano

• Extra virgin olive oil

Steps

1. Cut your cauliflower in half, chop up one half, and save the other for another day. Of course, the florets are more appetizing and appealing than the stalk. They also taste and cook better, but it’s definitely ok to use some stalk so it doesn’t go to waste.

2. Put the chopped cauliflower in a bowl, add in the giardiniera, and give it a good mix. Since the cauliflower is not dressed, it is ok to let the giardiniera oil in there too.

4. Prepare and stretch dough as described in the Simple Sicilian Dough Recipe.

5. Lay down the mozzarella like below.

6. Lay down the mortadella slices so they gently fold on top themselves. As opposed to lay them flat, this technique will add dimension and allow some of the mortadella to pop through the top.

7. Spread the cauliflower and giardiniera mix over the top of the mortadella.

8. Give it a drizzle of extra virgin olive oil and a sprinkling of dried oregano.

9. Bake or convect bake at 500F. This one was baked in for roughly 16 minutes in an electric home oven at 500F.

10. Tag @forzapizza in all your pizza-making pics!