Mortadella and confit garlic pizza with sriracha-cured egg yolks

  • 2
  • 2 hours plus time for rising and confiting garlic

This incredibly maximalist pizza is topped with rich gorgonzola, mortadella, gooey and spicy cured egg yolk and a good helping of confit garlic. Any remaining confit garlic should be never be kept at room temperature, and should instead be refrigerated and used within 3–4 days. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.

First published in 2024




Sriracha cured egg yolk

Pizza base

  • 400ml of water
  • 1/2 tsp caster sugar
  • 7g of fast-action dried yeast
  • 25g of sourdough starter, ripe
  • 600g of white bread flour
  • 7g of salt
  • semolina, for dusting

Confit garlic

Tomato sauce




  • pizza oven
  • pizza peel



Begin three days ahead of serving by preparing the sriracha cured egg yolks 


Place the yolks into a container filled with the sriracha along with the two chillies 


Make sure the yolks are fully submerged, then cover with a lid and leave for 3 days in the fridge to cure


Next, prepare the sourdough pizza base two days ahead of cooking 


Whisk the yeast and sugar into the water, then whisk in the sourdough starter 

  • 400ml of water
  • 1/2 tsp caster sugar
  • 7g of fast-action dried yeast
  • 25g of sourdough starter, ripe

Add in the strong bread flour along with the salt and stir well with a wooden spoon until you have a rough, shaggy dough

  • 600g of white bread flour
  • 7g of salt

Knead until the dough is elastic and smooth, around 10 minutes 


Transfer the dough to a clean bowl and cover with cling film 


Set aside at room temperature and leave to proof for 2 hours, or until the dough has almost doubled in size


After 2 hours, divide the dough into two pieces


Wrap in cling film and leave to rise in the fridge for 2 days


A couple of hours ahead of serving, prepare the confit garlic 


Add the peeled garlic cloves to a small pot and submerge in the olive oil 


Add in the thyme and turn the heat on low, covering with a lid 


Leave to slowly confit for 2–3 hours, or until the cloves are soft and buttery. Pour into a heatproof container and then transfer to the fridge to chill as quickly as possible. Keep refrigerated until needed


To make the tomato sauce, heat the oil over a medium heat then add in the red onion

  • 20ml of olive oil
  • 1 red onion, finely diced

Once fragrant, add in the garlic and cook for a couple of minutes 


Add in the tinned tomatoes and cook down for 10 minutes, then add the oregano and season to taste with salt and pepper


Next, prepare the pizza oven for cooking the pizza and dust a pizza peel with semolina

  • semolina, for dusting

Use your fingertips to flatten the middle of the dough, gently pushing it out and creating a crust as you go


Lift the dough onto the back of your hands, then use the weight of the dough to gently stretch it out even more 


Place the dough onto the dusted pizza peel, then top with the tomato sauce and gorgonzola


Cook in the pizza oven for around 1 minute, turning every 10 seconds, or until bubbly and cooked through 


Remove from the oven and top each one with three cured egg yolks, mortadella, a handful of rocket leaves, some confit garlic and a generous drizzle of confit garlic oil

First published in 2024

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