Mortadella Ricotta Rotolo -

Ricotta Mortadella Rotolo

This amazingly delish and simple dish is a fun variation on one of my favourite foods – pizza.
I saw a chef Marc Murphy describe this dish from Philadelphia’s Pizzeria Vetri on ‘Best. Ever.’ on the Food Network, he talked about how the pizza dough is rolled out, topped with layers of mortadella, and pillows of ricotta, rolled, baked and topped with a pistachio pesto.
This is my version of the dish he described. Awesome pizza pinwheels. Served with a spinach pesto and my husband’s mouthwatering marinara sauce.

Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo - Mortadella Ricotta Rotolo -

Ricotta Mortadella Rotolo

One prepared pizza dough ball
150g mortadella, thinly sliced
1 cup ricotta
olive oil

Preheat oven to 425F.
On a lightly floured surface roll out or stretch dough into a large rectangle [approx 18×12] Don’t roll too thin.
Place layer of mortadella on top of rolled out dough.
Dot mortadella with spoonfuls of ricotta.
Roll, and cut into 2″ pin wheels.
Place pinwheels cut side down on a cookie pan, brush lightly with olive oil.Bake for 25 min, or until golden brown.
Top with Spinach Pesto and/or your favourite marinara sauce.

Spinach Pesto

2 handfuls fresh spinach
1 handful pine nuts [or your favourite nut]
1/4 cup olive oil
1/4 cup parmigiano reggiano
1 clove garlic

Place in a food possessor, blend until it forms a coarse paste.

Mortadella Ricotta Rotolo -


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