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Mortadella Pear Skillet Pizza

Mortadella Pear Skillet Pizza with Shaved Radicchio

This Mortadella Pear Skillet Pizza features a golden focaccia crust topped with sheets of mortadella, pear wedges, gooey fontina, and red pepper rings. The pie is finished with a mountain of shaved radicchio, curls of Grana Padano, and pickled shallots.
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Prep Time 30 minutes
Cook Time 20 minutes
Proofing Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Focaccia Style Pizza Dough
  • 1⅓ cups warm water
  • 2¼ tsp dry active yeast
  • 1 tbsp sugar divided
  • 1 tbsp kosher salt
  • 2 tbsp olive oil
  • 3½ - 4 cups all-purpose flour
Pizza Toppings
  • ¼ cup olive oil for greasing the skillet
  • 2 shallots sliced into rings
  • 1 lemon juiced
  • 2 tbsp fresh parsley finely chopped
  • 2 cloves garlic thinly sliced
  • 5 slices mortadella
  • 1 Bosc pear cut into thin wedges
  • 225g (8oz) fontina sliced
  • 1 red pencil hot pepper sliced into rings
  • ½ head radicchio shaved on a mandoline**
  • ¼ cup Grana Padano shaved into curls

Equipment

  • 1 Stand mixer with a dough hook
  • 1 15" cast-iron skillet
  • 1 mandoline optional

Method
 

For the Dough
  1. Place the water in a small bowl. Sprinkle the yeast on the surface and add half of the sugar. Stir and set the mixture aside. Let stand for 10 minutes or until foamy.
    1⅓ cups warm water, 2¼ tsp dry active yeast, 1 tbsp sugar
  2. Pour the yeast mixture into the mixing bowl of a stand mixer fitted with a dough hook. Add the remaining sugar, salt, oil, and half of the flour. Set the mixer to low and mix until a loose dough forms.
    1 tbsp kosher salt, 2 tbsp olive oil, 3½ - 4 cups all-purpose flour
  3. Add the remaining flour slowly to the dough in 1/3 cup increments. Wait for each addition to become fully integrated before adding more. Only add as much flour as you need to achieve a dough that cleans the sides of the mixing bowl and is tacky but not sticky to the touch.
  4. Transfer the dough to a well-floured surface and knead by hand until the dough feels smooth and elastic. This should take about 5-7 minutes. Form the dough into a ball and set it aside.
For the Pizza
  1. Pour the olive oil into a large cast-iron skillet. Rotate the pan to ensure the oil works its way up the sides. Place the pizza dough in the center, ensuring it is thoroughly coated in the oil. Cover and set the dough aside. Let rise for an hour and a half or until doubled in size. ***
    ¼ cup olive oil
  2. While the dough is rising, place the shallots in a bowl and cover them with lemon juice. Set the shallots aside to pickle at room temperature. When the dough is nearly done rising, preheat the oven to 450°F.
    2 shallots, 1 lemon
  3. Once the dough has risen, stretch it to fill the entire skillet. Using your fingers, define the crust. Add the parsley and spread it over the surface of the pie. Top the parsley with the garlic followed by the mortadella, pear, fontina, and hot pepper rings.
    2 tbsp fresh parsley , 2 cloves garlic, 5 slices mortadella, 1 Bosc pear, 225g (8oz) fontina, 1 red pencil hot pepper
  4. Place the pizza in the oven and bake on the middle rack for 20 minutes, rotating the pizza once halfway through. Take the pizza out of the oven and immediately brush the crust with additional olive oil.
  5. Finish the pizza with the radicchio, Grana Padano, and drained pickled shallots. Transfer the pizza to a cutting board, slice, and serve immediately.
    ½ head radicchio, ¼ cup Grana Padano

Notes

** If you don't have a mandoline, you can use a sharp chef's knife instead. Just be sure to slice the radicchio very thin. 
*** If you would prefer a thinner crust, divide the dough in half and prep another cast iron skillet to house the other half. Or you can simply bake the other half of the dough in an 8x8 pan or 8" cake pan as you would focaccia. Reduce the cook time by 5 minutes for a thinner pie.