Focaccia with Philadelphia Mortadella and Pistachios. Some weeks ago, joined the practical course of pizza maker at our school Mr. Carlo.

Charles already holds a pizzeria in Hungary, so we examined the subject of several types of flour on the market, where to buy, by different processing methods, and of course throughout the maturation process of the dough for pizza and the fastest rising phase.

Focaccia with Philadelphia Mortadella and Pistachios

Between Mr. Charles menu, that, currently it provides its local customers and the many tourists who visit Budapest daily, stands a pizza that really goes to the "Great". It is just such a delicious and tasty pizza that has among its ingredients the cream cheese Philadelphia, good mortadella cubes, pistachios grain and a few drops here and there with balsamic vinegar.

Focaccia with Philadelphia Mortadella and Pistachios

The preparation of this cake is simple. It all starts with the preparation of a good dough prepared with a strong flour. After having prepared the dough prepare the dough and leave them to mature for 24 hours in the refrigerator at a temperature of 3 Celsius degrees. After reaching the complete maturation of the, I let rise, the time needed may vary depending on the room temperature and the degree of humidity.

When the dough is leavened, roll it out by hand, formed of dough disks with a diameter of 30 centimeters. Season with extra virgin olive oil, a pinch of salt and rosemary.

bake for 3 minutes at 300 Celsius degrees.

Remove from the oven as soon as the board is browned to perfection.

At this point, Philadelphia spread the cheese on focaccia, add the mortadella cubes and chopped pistachios. Drop a few drops balsamic vinegar on focaccia, a few leaves of fresh basil and serve while still hot to your guests