Rotolo

Roll out dough on a lightly floured surface to a 20x12" rectangle, about ⅛" thick, orienting dough so that a long edge is facing you (short edges will be to your left and right). Cover dough with mortadella (overlapping the slices slightly is okay), leaving a ¼" border of dough around edges. Evenly dollop ricotta over mortadella; season with salt and pepper. Roll dough away from you, using a dough scraper if needed to peel it up and off the surface, into a tight log. Cut crosswise into 2 ½" rounds. Transfer rotolos to a parchment-lined large rimmed baking sheet, placing cut side up. Cover tightly with plastic wrap and let sit in a warm place until puffed slightly, 1–1 ½ hours.

Meanwhile, place a rack in upper third of oven and preheat to 425°. Toast pistachios on a small rimmed baking sheet, tossing once, until fragrant and just beginning to brown, about 4 minutes. Let cool, then coarsely chop.

Bake rotolo, rotating baking sheet halfway through, until deeply browned and dough is no longer raw in the center, 24–28 minutes.

Meanwhile, combine garlic, oil, and pistachios in a small bowl; season with salt and pepper.

Spoon pistachio-garlic oil over warm rotolos just before serving.