Pizza Bianca

1. 1

   Divide the dough into 4 equal parts.

2. 2

   Dust a board with the flour and roll each ball of dough into roughly a 6-inch round.

3. 3

   Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot.

4. 4

   Add one of the dough rounds to the hot pan.

5. 5

   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.

6. 6

   Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface.

7. 7

   Sprinkle with some of the lemon zest and a few of the thyme leaves.

8. 8

   Drape 4 slices of the mortadella over the pizza.

9. 9

   Repeat with the remaining pizza dough, and then serve.

No additional tips available.