Pizza Snobrød alla Mortazza
Get ready to elevate your outdoor feasts with our mouthwatering Pizza Snobrød alla Mortazza! This delightful recipe features golden, fire-toasted dough wrapped around savory ingredients like melty cheese and zesty pepperoni, creating a tantalizing treat that's perfect for sharing. Gather around the campfire and enjoy the irresistible aroma as you craft these cheesy delights—your taste buds will thank you!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 10 basil leaves
- 1 eggplant
- 1 large clove of garlic
- 2 tbsp lemon juice (30 ml)
- grated lemon zest
- ground pepper
- 5 dl lukewarm water
🥛Dairy & Eggs(1)
- 1 tub of ricotta
🫙Pantry Staples(4)
- 1 bag of Valsemøllen's Tosca Farina Napolitansk Pizzamel
- Tosca Farina Durummel for dusting
- 2 tbsp olive oil (30 ml)
- 8 g yeast (0.28 oz)
🧂Spices & Seasonings(3)
- 19 g salt (0.67 oz)
- 0.5 tsp salt (2.5 ml)
- 1 tsp salt (5 ml)
📦Other(6)
- 1 bag of arugula
- 2-3 burrata
- a little chilioptional
- chili flakes
- 6 large slices of mortadella
- 60 g pistachios (2.12 oz)
Nutrition (per serving)
Calories
1140
Protein
39g
Carbs
150g
Fat
43g
👨🍳 Instructions
- 1
Dissolve yeast in water and gradually stir in the Tosca Farina Napolitansk Pizzamel flour.
- 2
Knead the dough well for about 10 minutes until it becomes pliable.
- 3
Refrigerate the dough for 8-12 hours and take it out 1.5 hours before baking to reach room temperature.
- 4
Dust with Tosca Farina Durummel when folding around the stick for the snobrød.
- 5
For more flavor, refrigerate the dough for 24-72 hours.
- 6
Blend all ingredients for the pistachio cream until smooth and cohesive.
- 7
Grate some lemon zest on top and refrigerate.
- 8
Slice the eggplant into 6 elongated pieces and marinate with oil, salt, pepper, and chili.
- 9
Grill them until they are colored and soft.
- 10
Assemble your snobrød pizza with pistachio cream at the bottom, followed by arugula, grilled eggplant, mortadella, burrata, salt, pepper, chopped pistachios, and fresh basil.
💡 Pro Tips
- ✓Hydrate your dough to 62-65% (5 dl water to ~770g flour) rather than lower ratios because Tosca Farina Napolitansk's protein structure requires higher water absorption to develop the open crumb structure essential for Neapolitan-style pizza.ingredient62-65% hydration ratio
- ✓Use the 24-72 hour cold fermentation over the minimum 8-12 hours because extended fermentation at 4°C allows lactobacillus to produce lactic acid, which increases dough extensibility by ~30% and deepens flavor through proteolysis.timing24-72 hours at 4°C vs 8-12 hours
- ✓Pulse your pistachio cream only until it reaches 85-90% smooth consistency (leaving tiny pistachio flecks intact) rather than completely homogeneous, because pistachio's oil content (50-55%) will separate and weep if over-blended.technique85-90% smoothness
- ✓Salt your eggplant marinate at 2-3% by weight of the eggplant and let sit for 20-25 minutes before assembling, because osmosis draws out water and bitter compounds (cucurbitacins) while preventing sogginess when layered with ricotta cream.timing2-3% salt, 20-25 minutes
- ✓Ensure your room-temperature rise lasts exactly 90 minutes before shaping rather than until 'puffy,' because gluten networks peak in extensibility at 90 minutes; overproofing past this point weakens structure and causes blow-outs when filled.timing90 minutes at 20-22°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pizza Snobrød alla Mortazza
Get ready to elevate your outdoor feasts with our mouthwatering Pizza Snobrød alla Mortazza! This delightful recipe features golden, fire-toasted dough wrapped around savory ingredients like melty cheese and zesty pepperoni, creating a tantalizing treat that's perfect for sharing. Gather around the campfire and enjoy the irresistible aroma as you craft these cheesy delights—your taste buds will thank you!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 10 basil leaves
- 1 eggplant
- 1 large clove of garlic
- 2 tbsp lemon juice (30 ml)
- grated lemon zest
- ground pepper
- 5 dl lukewarm water
🥛Dairy & Eggs(1)
- 1 tub of ricotta
🫙Pantry Staples(4)
- 1 bag of Valsemøllen's Tosca Farina Napolitansk Pizzamel
- Tosca Farina Durummel for dusting
- 2 tbsp olive oil (30 ml)
- 8 g yeast (0.28 oz)
🧂Spices & Seasonings(3)
- 19 g salt (0.67 oz)
- 0.5 tsp salt (2.5 ml)
- 1 tsp salt (5 ml)
📦Other(6)
- 1 bag of arugula
- 2-3 burrata
- a little chilioptional
- chili flakes
- 6 large slices of mortadella
- 60 g pistachios (2.12 oz)
Nutrition (per serving)
Calories
1140
Protein
39g
Carbs
150g
Fat
43g
👨🍳 Instructions
- 1
Dissolve yeast in water and gradually stir in the Tosca Farina Napolitansk Pizzamel flour.
- 2
Knead the dough well for about 10 minutes until it becomes pliable.
- 3
Refrigerate the dough for 8-12 hours and take it out 1.5 hours before baking to reach room temperature.
- 4
Dust with Tosca Farina Durummel when folding around the stick for the snobrød.
- 5
For more flavor, refrigerate the dough for 24-72 hours.
- 6
Blend all ingredients for the pistachio cream until smooth and cohesive.
- 7
Grate some lemon zest on top and refrigerate.
- 8
Slice the eggplant into 6 elongated pieces and marinate with oil, salt, pepper, and chili.
- 9
Grill them until they are colored and soft.
- 10
Assemble your snobrød pizza with pistachio cream at the bottom, followed by arugula, grilled eggplant, mortadella, burrata, salt, pepper, chopped pistachios, and fresh basil.
💡 Pro Tips
- ✓Hydrate your dough to 62-65% (5 dl water to ~770g flour) rather than lower ratios because Tosca Farina Napolitansk's protein structure requires higher water absorption to develop the open crumb structure essential for Neapolitan-style pizza.ingredient62-65% hydration ratio
- ✓Use the 24-72 hour cold fermentation over the minimum 8-12 hours because extended fermentation at 4°C allows lactobacillus to produce lactic acid, which increases dough extensibility by ~30% and deepens flavor through proteolysis.timing24-72 hours at 4°C vs 8-12 hours
- ✓Pulse your pistachio cream only until it reaches 85-90% smooth consistency (leaving tiny pistachio flecks intact) rather than completely homogeneous, because pistachio's oil content (50-55%) will separate and weep if over-blended.technique85-90% smoothness
- ✓Salt your eggplant marinate at 2-3% by weight of the eggplant and let sit for 20-25 minutes before assembling, because osmosis draws out water and bitter compounds (cucurbitacins) while preventing sogginess when layered with ricotta cream.timing2-3% salt, 20-25 minutes
- ✓Ensure your room-temperature rise lasts exactly 90 minutes before shaping rather than until 'puffy,' because gluten networks peak in extensibility at 90 minutes; overproofing past this point weakens structure and causes blow-outs when filled.timing90 minutes at 20-22°C