Crazy as it sounds, ring bologna is actually a decent substitute for mortadella in a pinch. After all, mortadella originated in bologna. American “baloney” was an attempt to imitate it. The ring variety is better than the slices, and in either case, crisping it up in a pan gives the bologna a boost in flavor and texture. On this pizza, the oven takes care of that step for you.
If you make the dough the night before and leave it in the fridge, and if you still have garlic oil on hand (the recipe makes enough for several pizzas), this is the easiest pizza in the book. No vegetables need to be precooked; no herbs need to be minced. Just shred the fontina, rinse and chop up the canned artichokes, chop up the mortadella (or bologna) and you’re good to go.
The flavors and textures in this pizza are very well-balanced, between briny, slightly meaty artichokes, peppery bologna, creamy cheese, crispy crust, and garlic. On page 226, author Joe Famularo says the best way to get a good garlic flavor on a pizza without it scorching or being overwhelming is to use garlic-infused oil. And he’s absolutely right. The flavor is definitely there, but it doesn’t overpower the other flavors. Everything is in harmony.
Feasting Through Time 