Delicious Ingredients for Panuozzo

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

Steps to Create the Perfect Panuozzo

1. Preheat the Pizza Oven: Ensure your pizza stone is heated to a temperature between 450ºF to 500ºF. This high heat is essential for achieving a crispy exterior without compromising the tender interior of the dough.
2. Shape Your Dough: Start with room temperature pizza dough. Press it outward from the center to create a 14-inch round shape, keeping a thickness of about ¼ inch. Brush the entire surface generously with olive oil, which prevents the layers from fusing together and promotes a beautiful golden crust.
3. Fold and Transfer: Carefully fold the dough in half and brush the top with olive oil. Sprinkle cornmeal on your pizza peel and transfer the folded dough onto the preheated pizza stone. Maintain the temperature at 450°F to ensure the thicker layers of dough cook evenly.
4. Bake the Panuozzo: Allow the dough to bake until it’s thoroughly cooked through and crispy on the outside.
5. Build Your Panuozzo Pizza Sandwich: Once baked, let the bread cool for about 2-3 minutes before carefully opening it—watch out for steam! Begin layering the mortadella on the bottom, followed by torn pieces of burrata cheese and fresh arugula. Sprinkle with chopped pistachios, drizzle olive oil and balsamic glaze, and finish with a dash of sea salt and fresh pepper. Cut and serve your hot and crispy panuozzo immediately.

Recipe Variations for Your Panuozzo

• Use fresh mozzarella or provolone cheese instead of burrata.
• Add sliced tomatoes for extra freshness.
• Incorporate fresh basil for added flavor.
• Substitute arugula with other types of greens.