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Panuozzo Pizza Sandwich

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Picture an Italian sandwich, but instead of regular bread, it’s on a warm fresh pizza dough from the pizza oven folded over into a sandwich. You can put anything on this pizza sandwich, but I selected mortadella, burrata cheese, arugula, and pistachios. I believe that the bread makes or breaks any sandwich, so this fresh pizza dough bread is right up my alley.

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By Brent Doud

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Panuozzo Pizza Sandwich with mortadella, burrata, arugula and pistachios.

Picture an Italian sandwich, but instead of regular bread, it’s on a warm fresh pizza dough from the pizza oven folded over into a sandwich. I am not Italian, so I can’t tell you how authentic my version of this panuozzo pizza sandwich is. But I can tell you it is delicious, and my family requests this sandwich often. One thing I would do differently is to ask the deli to slice the mortadella paper-thin.

You can put anything on this pizza sandwich, but I selected mortadella, burrata cheese, arugula, and pistachios. I believe that the bread makes or breaks any sandwich, so this fresh pizza dough bread is right up my alley. Make sure you serve this sandwich fresh out of the oven so the crust is warm and crispy. 

Panuozzo Pizza Sandwich Ingredients

Panuozzo Ingredients

  • 1 Small Pizza Dough
  • 5 ounces Sliced Mortadella Deli Meat
  • 2 ounces of Burrata Cheese (1/2 of a 4oz ball)
  • 1/2 cup Arugula
  • 1 tbsp Pistachios
  • 1 tbsp Olive Oil
  • 1/2 tbsp Balsamic Glaze
  • Dash of Salt
  • Dash of Pepper

Equipment Needed

  • Pizza Oven or pizza stone in your oven (I used my Green Mountain Grill Pizza Oven)
  • Pizza peel
  • Pastry brush for olive oil
Cooking 1 Panuozzo Pizza Sandwich breads in the pizza oven.

How to Make Panuozzo

Before starting, ensure your pizza stone is properly heated. The key to great panuozzo is getting that initial blast of heat that creates a perfectly crispy exterior while maintaining a tender interior. I like to have the stone between 450ºF – 500ºF.

Shape the Dough

  • Start with room-temperature pizza dough
  • Press outward from the center to form a 14-inch round
  • Keep the thickness even – about ¼ inch throughout
  • Brush the entire surface with olive oil
Make sure to put olive oil on the inside so the dough doesn't stick together when you fold it.

Fold and Transfer

  • Carefully fold the dough in half
  • Brush the top with olive oil
  • Sprinkle cornmeal on your pizza peel
  • Transfer the folded dough onto the peel

Pizza Sandwich Tip

The olive oil between the folded dough is crucial – it prevents the layers from fusing together, while the olive oil on the top creates a beautiful golden crust. Don’t forget the olive oil.

Bake the Panuozzo Bread in the Pizza Oven

  • Slide the dough onto the preheated stone (450°F)
  • Cook for 3 minutes
  • Rotate the bread for even cooking
  • Cook for an additional 3 minutes or until the outside is golden brown
Cooking 3 Panuozzo Pizza Sandwich breads in the pizza oven.

Expert Tips

The secret to an exceptional panuozzo lies in temperature control. Unlike regular pizza, you’re aiming for a slightly lower temperature (450°F instead of the higher temperatures for Neapolitan pizza) to ensure the thicker folded dough cooks through without burning. I learned this through trial and error – too hot, and the outside burns before the middle cooks; too cool, and you lose that crucial crust development.

Cooking 1 Panuozzo Pizza Sandwich breads in the pizza oven.

Build Your Panuozzo Pizza Sandwich

  • Let bread cool for 2-3 minutes.
  • Open carefully – watch for steam!
  • Layer the thinly sliced mortadella on the bottom.
  • Add torn pieces of the burrata cheese.
  • Top with fresh arugula.
  • Sprinkle with chopped pistachios.
  • Drizzle with olive oil and balsamic glaze.
  • Finish with sea salt and fresh pepper.

Recipe Variations

  • Use fresh mozzarella or provolone cheese instead of burrata
  • Add sliced tomatoes
  • Add fresh basil
  • Use other types of lettuce instead of Arugula
Full uncut Panuozzo Pizza Sandwich.

Frequently Asked Questions

Can I make a panuozzo without a pizza oven? Yes! While a pizza oven provides optimal results, you can achieve great results with a regular oven and pizza stone preheated to 450°F. The cooking time might need to be extended by 2-3 minutes.

Can I prepare the dough in advance? The dough can be prepared up to 24 hours in advance and kept refrigerated. However, the final sandwich should be assembled and eaten immediately after the bread is cooked for the best texture and temperature contrast.

Why is my panuozzo not getting crispy? The most common issue is insufficient preheating of your stone. Always preheat the pizza oven or stone to ensure proper heat retention. Also, make sure you coat the top of the bread with olive oil or butter to help it get golden brown and crispy.

Storage and Reheating

Panuozzo is best enjoyed immediately after preparation. While you can store the bread portion for up to 24 hours in an airtight container, the texture will suffer significantly. If you must reheat, warm the bread portion in a 350°F oven for a few minutes before adding fresh toppings.

Serving Size

This recipe makes one large panuozzo that serves 2 people. For 4 people, double the ingredients and make two panuozzi, cooking them one at a time to ensure proper heat distribution.

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Panuozzo Pizza Sandwich with mortadella, burrata, arugula and pistachios.
No ratings yet

Panuozzo – Pizza Sandwich

Author: Brent Doud
Course: Sandwich
Cuisine: Italian
Keywords: Panuozzo,Pizza Sandwich
Servings: 2 people
Picture an Italian sandwich, but instead of regular bread, it’s on a warm fresh pizza dough from the pizza oven folded over into a sandwich. I am not Italian, so I can’t tell you how authentic my version of this pizza sandwich is, but I can tell you it is delicious, and my family requests this sandwich often.
Prep Time: 15 minutes
Cook Time: 15 minutes

Equipment

  • Pizza oven or pizza stone in your oven (I used my Green Mountain Grill Pizza Oven)
  • Pizza Peel
  • Pastry brush for olive oil

Ingredients
  

  • 1 14 inch Pizza Dough
  • 5 ounces Sliced Mortadella Deli Meat (Thinly sliced)
  • 2 ounces Burrata Cheese (I used 1/2 of a 4oz ball)
  • 1/2 cup Arugula
  • 1 tbsp Pistachios
  • 1 tbsp Olive Oil
  • 1/2 tbsp Balsamic Glaze
  • Dash Salt
  • Dash Pepper

Instructions
 

How to Make Panuozzo

  • Before starting, ensure your pizza stone is properly heated. The key to great panuozzo is getting that initial blast of heat that creates a perfectly crispy exterior while maintaining a tender interior. I like to have the stone between 450ºF – 500ºF.
    Rolling out the pizza dough for a Panuozzo Pizza Sandwich.
  • Shape the Dough. Start with room temperature pizza dough. Press outward from the center to form a 14-inch round. Keep the thickness even – about ¼ inch throughout. Brush entire surface with olive oil. The olive oil between the folded dough is crucial – it prevents the layers from fusing together, while the olive oil on the top creates a beautiful golden crust. Don't forget the olive oil.
    Make sure to put olive oil on the inside so the dough doesn't stick together when you fold it.
  • Fold and Transfer. Carefully fold the dough in half. Brush the top with olive oil. Sprinkle cornmeal on your pizza peel. Transfer the folded dough onto the pizza oven stone.
    Cooking 3 Panuozzo Pizza Sandwich breads in the pizza oven.
  • Bake the Panuozzo Bread in the Pizza Oven. Slide the dough onto the preheated stone (450°F). Cook for 3 minutes. Rotate the bread for even cooking. Cook for an additional 3 minutes or until the outside is golden brown
    Cooking 1 Panuozzo Pizza Sandwich breads in the pizza oven.
  • Build Your Panuozzo Pizza Sandwich. Let bread cool for 2-3 minutes. Open carefully – watch for steam!
    Panuozzo Pizza Sandwich bread. Hot and fresh.
  • Layer the thinly sliced mortadella on the bottom.
    Start by adding the mortadella to the Cooking 1 Panuozzo.
  • Add torn pieces of the burrata cheese. Top with fresh arugula. Sprinkle with chopped pistachios. Drizzle with olive oil and balsamic glaze. Finish with sea salt and fresh pepper.
    Panuozzo Pizza Sandwich with mortadella, burrata, arugula and pistachios.
  • Cut and serve while the bread is hot and crispy.
    Panuozzo Pizza Sandwich cut in half. Look at that cross section

Nutrition

Calories: 383kcalCarbohydrates: 5gProtein: 17gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 891mgPotassium: 172mgFiber: 0.5gSugar: 1gVitamin A: 333IUVitamin C: 1mgCalcium: 175mgIron: 1mg

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