Pizza rustica with ricotta and mortadella

Author: Silvia Colloca
Pizza rustica is the Italian version of a pie. The all-important crust is made with a dough that doesn’t require proving, enriched with butter, lard or, in the case of this beautifully elastic dough, extra-virgin olive oil. It is the perfect recipe for the time poor as the dough comes together in a few minutes and only needs a little rest before it can be rolled out and stuffed with your favourite ingredients. According to my children, any leftovers make a great lunchbox addition!

Serves 8

400 g fresh ricotta, well drained
1 x 150 g slice of mortadella, cut into small chunks
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Salt flakes, for sprinkling

Pizza dough
500 g (3 1/3 cups) 00 flour
80 ml (1/3 cup) extra-virgin olive oil
250 ml (1 cup) water
2 1/2 teaspoons salt

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