Heat wood fire oven to 850°F.
On a lightly floured work surface, stretch pizza dough into a 10½-inch circle.
Top with an even layer tomato purée followed by basil, 6 dollops tomato estratto, garlic, and mortadella.
Bake 90 seconds.
Drizzle with colatura di alici.
Finish with chile flakes and parmesan.
Cut pizza into 6 slices.
Garnish each slice with stracciatella.
