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Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melty Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 44 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 36 minutes
  • Yield: 2 sandwiches
  • Category: Sandwich
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Panuozzo Sandwich recipe features a chewy, blistered pizza dough base filled with melty mozzarella cheese, sweet roasted red peppers, and tender grilled zucchini, all topped with fresh basil leaves. Baked to golden perfection and brushed with olive oil, this Italian-inspired sandwich offers a warm, savory experience perfect for a hearty lunch or dinner.

Ingredients

Pizza Dough

  • 500 grams pizza dough

Cheese

  • 200 grams mozzarella cheese, shredded

Vegetables

  • 1 large roasted red pepper, sliced
  • 1 medium zucchini, sliced and grilled
  • A handful fresh basil leaves

Seasonings

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 475°F (245°C) and place a pizza stone or baking tray inside to heat up, ensuring a crispy dough base.
  2. Prepare Ingredients: Roast the red pepper, grill the zucchini slices, shred the mozzarella cheese, and wash the fresh basil leaves to have all fillings ready.
  3. Shape Dough: Roll out the pizza dough into an oval shape on parchment paper dusted with semolina to prevent sticking and build a nice crust.
  4. Initial Bake: Bake the dough for 8 minutes in the preheated oven to set the base, then remove it and carefully slice it open like a sandwich.
  5. Fill Sandwich: Stuff the dough with shredded mozzarella, roasted red pepper slices, grilled zucchini, and fresh basil leaves, seasoning lightly with salt and pepper for balance.
  6. Final Bake: Return the filled sandwich to the oven and bake for another 6 to 8 minutes until the cheese is melted and the sandwich is golden brown.
  7. Rest and Finish: Let the sandwich rest for 5 minutes after baking, then brush the top with olive oil and sprinkle a pinch of sea salt for enhanced flavor and crust crispiness.
  8. Serve: Slice the panuozzo and serve hot, optionally accompanied by tomato sauce on the side for dipping.

Notes

  • Using a pizza stone helps achieve a crispy crust, but a baking tray works as well.
  • Semolina flour dusting helps prevent sticking and adds texture to the crust.
  • Resting the sandwich after baking helps the cheese set slightly for easier slicing.
  • Tomato sauce on the side is optional but adds a nice acidic contrast.
  • Grill vegetables ahead of time to save prep time.

Find it online: https://slsrecipes.com/panuozzo-sandwich-with-roasted-red-peppers-zucchini-and-melty-mozzarella-recipe/