Pizza Sandwiches

Pizza sandwich filled with prosciutto, sundried tomatoes and creamy ricotta cheese.

5 from 1 vote

For a delicious twist on pizza, make pizza sandwiches! This easy, trendy recipe transforms pizza dough into sandwiches filled with your favorite toppings.

Prep Time1 15

Cook Time10

Total Time1 25

Course: Main

Cuisine: American, Italian

Keyword: pizza sandwich, pizza sandwiches

Servings: pizza sandwiches

Calories: 1080kcal

Author: Samantha Ferraro

Equipment

Ingredients

1 pound pizza dough cut in half
Flour for dusting
Olive Oil for brushing

Pesto and Prosciutto

¼ cup ricotta cheese
¼ cup Basil Pesto
4-5 slices prosciutto or speck
½ cup sundried tomatoes roughly chopped
Fresh basil leaves roughly torn
Grated Parmesan cheese
Olive oil for drizzling
Aged balsamic for drizzling

Mortadella and Pistachio

¼ cup ricotta cheese
¼ cup chopped pistachios
3-4 slices of mortadella
Fresh basil leaves roughly torn
Lemon zest
Grated Parmesan Cheese
Olive oil for drizzling
1-2 tablespoons calabrian chilis optional for heat

US Customary - Metric

Instructions

Preheat the oven to 550 degrees Fahrenheit. If using a pizza stone, place that on the bottom center of the oven to preheat.
On a lightly floured surface, roll each ball of pizza dough into an oblong shape and brush a thin layer of olive oil onto the dough. Fold the dough over itself and transfer to the preheated oven.
Bake the pizza doughs until golden brown and puffed up, for about 8-10 minutes.
Once done, remove from the oven and let cool for a few minutes.
Gently open the pizza dough and stuff with your favorite fillings.
For the pesto and prosciutto pizza sandwich, spread a thin layer of ricotta cheese on the bottom and a thin layer of pesto on the other side. Layer a few slices of prosciutto, chopped sundried tomatoes, basil leaves and grated Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.
For the mortadella and pistachio pizza sandwich, spread a thin layer of ricotta cheese on the inside and scatter the chopped pistachios. Layer the slices of mortadella, fresh basil, lemon zest and grating of Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.

Notes

- Preheat the Pizza Stone: If using a pizza stone, pre-heat it in the oven at 550 degrees Fahrenheit for at least 1 hour to get hot.

- Bring the Dough to Room Temp: Leave the pizza dough at room temperature for at least an hour before rolling it out.

- Let the Dough Rest: If the pizza dough springs back as you're rolling it out, let it rest for a few minutes then continue.

- Char the Outside: Turn on the broiler for the last 1-2 minutes for a charred exterior.

Nutrition