Ricotta, Pistachios & Mortadella Pizza

Preheat oven to 550° for at least 30 minutes*.

Using lightly oiled hands, dimple the dough by pushing your fingertips into the entire surface of the dough (Step 5). Spread the sauce evenly on top, leaving a 1/2-inch border.

Bake until the sauce begins to dry and the crust is set with golden-brown edges, 10 to 15 minutes (Step 6). (If baking in a half sheet pan, increase the bake time to 15 to 20 minutes.) Slide the pizza off the pan and onto a wire rack to cool completely, about 30 minutes.

Return crust to the same pan. Scatter cheese over sauce, then drizzle with 2 tsp. olive oil. Return the pizza to the oven to melt the cheese, about 5 minutes.

Slide the pizza off the pan and onto a cutting board. Slice into 8 pieces. (Slice into 9 pieces if baked in a half sheet pan.)

Spoon a scant 2 tbsp. ricotta onto the center of each slice. Fold a mortadella slice into quarters and place it on the ricotta. Sprinkle pistachios all over each slice. Serve immediately.