Panuozzo Recipe

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Panuozza Italian sandwich - crispy crust and chewy pizza dough filled with pesto, mozzarella, prosciutto, arugula, and burrata.

Prep Time20

Cook Time8

Total Time28

Course: Main Course

Cuisine: Italian

Keyword: Italian Pizza Sandwich

Servings: servings

Calories: 1139kcal

1 pound Italian pizza dough Prepare the Italian pizza dough, cover and store in the refrigerator for 24 to 72 hours.
.33 cup basil pesto
3.5 ounces shredded mozzarella
1.25 cup baby arugula a big handful
drizzle olive oil
black pepper to taste
2 ounces sliced prosciutto
4 ounce ball fresh burrata
1 tablespoon grated parmesan cheese

Remove dough from refrigerator and allow to warm up before stretching.
Place baking stone, if you have one, in the center of the oven and preheat to 500°F for one hour to get it nice and hot.
Lightly flour your counter and stretch a piece of pizza dough into a circle, about 12 inches.
Spread the pesto over half of the circle, making sure not to go all the way to the edge. Sprinkle with shredded mozzarella cheese. Fold over to make a half moon. You do not need to seal the edges, we need to add the filling.
Place it on a hot pizza stone or a preheated baking sheet. Bake at the highest temperature your oven allows until it puffs and turns golden with a few dark spots. This can be as quick as 8 to 10 minutes depending on your oven.
Remove from oven and gently open trying not to split the crust into two pieces.
Place the arugula on top of the pesto and melted cheese. Drizzle with olive oil and a few cracks of black pepper. Lay prosciutto slices over the arugula. Break apart the burrata cheese and spread it over the top.
Sprinkle with parmesan cheese, fold over, cut in half, and serve.

Make sure your oven is working correctly. Mine is not, it does not hold a steady temperature – so my crust is on the light side. It is still cooked through, just not charred on top.
This sandwich can also be made in a pizza oven – I really wish I had one of those!
Adjust the toppings to suit your tastes. Roasted peppers, grilled zucchini, marinated eggplant, mortadella, or a few olives would be delicious additions.
Allow sandwich to cool completely. Place in an airtight container and store in the refrigerator for up to 3 days. Reheat or eat at room temperature.
Freeze without the arugula or burrata for up to one month. Defrost, reheat, and fill before serving.
Each sandwich serves 2 to 3 people depending on how hungry they are.