A sheet pan focaccia topped with fresh mozzarella, ricotta, red onion and crispy mortadella, finished with a punchy pepperoncini, pistachio and olive pesto.

Ingredients

• 2 x 1lb (450g) balls store-bought pizza dough
• 10 oz fresh whole-milk mozzarella, torn into bite-size pieces
• ½ cup whole-milk ricotta
• 2 garlic cloves, grated
• Salt and freshly ground black pepper
• ½ small red onion, thinly sliced
• ½ cup extra-virgin olive oil, divided, plus more for drizzling
• 6 oz thinly sliced mortadella

Pepperoncini Pesto:

• ¾ cup peperoncini, finely chopped, plus 3 tbsp brine
• ¼ cup roasted pistachios, shelled and finely chopped
• ½ cup pitted Castelvetrano olives, coarsely chopped
• ¼ cup grated Parmigiano-Reggiano, plus more for serving
• Remaining olive oil from above

To Finish:

• 1 small bunch basil

Steps

1. Knead both balls of dough together into one large taut ball. Return to one of the bags and let come to room temperature — this can take up to 90 minutes.
2. Tear the mozzarella into bite-size pieces and place in a medium bowl. Add the ricotta and grated garlic, toss to combine, and season with salt and pepper.
3. Position a rack on the lowest rung of the oven and preheat to 500°F (260°C). Generously grease an 18x13-inch sheet pan with about 3 tablespoons of olive oil.
4. Place the dough in the centre of the pan and use your hands to dimple and stretch it toward the edges, working from the middle outward. If it feels tight, cover with plastic wrap and rest a few minutes. Repeat until the dough stretches to the edges without springing back.
5. Scatter the mozzarella mixture and sliced onion evenly over the dough. Drizzle with more olive oil and season with salt and pepper. Bake for 10 minutes.
6. Remove from the oven. Tear the mortadella and scatter in mounds over the pizza. Return to the oven, rotating the pan, and bake for a further 6–10 minutes until the crust is deeply golden at the edges and the mortadella is crisp.
7. While the pizza finishes baking, make the pesto. Finely chop the peperoncini and pistachios. Coarsely chop the olives. Combine in a bowl with the remaining olive oil, Parmigiano-Reggiano and 3 tablespoons of peperoncini brine.
8. Let the pizza cool for a few minutes. Spoon the pesto generously over the top and scatter with fresh basil leaves. Serve with extra Parmigiano-Reggiano.

Notes

• Give the dough plenty of time to come to room temperature — cold dough won't stretch and will keep springing back.
• Add the mortadella partway through baking, not at the start — it crisps up beautifully in the final few minutes and won't overcook.
• The peperoncini brine in the pesto is key — don't skip it, it adds sharpness and complexity.
• Castelvetrano olives are mild and buttery — worth seeking out over regular green olives here.