Pizza sandwiches seem to be everywhere these days, and rightfully so — the delicious pizza dough serves as the bread for the sandwich of your dreams! No pizza stone is needed, while you can use one, a plain parchment-lined baking sheet works too.
Homemade pesto is a must and keeps things light and bright — it’s the perfect complement to the meat. I went with Capocollo, but feel free to use your favourite cured meat.
The most important and colourful part of this pizza sandwich is the different layers you add to it. Feel free to mix up your ingredients too. But the key to success here is the olive oil added to the inside of the dough to help create that perfect shape.
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ingredients
Pizza
Pesto
Toppings
directions
*Let baking sheet warm up in oven while preheating.
Divide 1 pound of pizza dough into two. Add each to a bowl drizzled with olive oil and let sit in a covered vessel for 1 hour.
Preheat oven to 450°F.
Remove the pizza dough and, using your fingers, stretch it out into an 8- to 9-inch circle.
Drizzle olive oil on the dough, lightly brushing it out to spread evenly on the dough. Fold one side of dough on top of the other, creating a semi-circle. Transfer to a pizza stone or parchment-lined baking sheet*.
Brush the top of the oil with the dough and bake for 15 to 20 minutes or until the dough is cooked and the top is golden. Optional: add under the broiler for an additional 2 minutes.
Combine the pesto ingredients in a food processor and pulse until smooth. For a smoother pesto, start with ¼ cup olive oil and increase to ½ cup as desired. Set aside.
Combine arugula with parmesan shavings and season with salt and pepper.
Remove the dough from the oven and open it up — be careful and keep the closed side intact.
Layer pesto, cured meats, burrata, tomatoes and arugula. Top with balsamic drizzle and enjoy.
