Burrata Pizza Sandwiches

If you love pizza crust, then this is the next-level rendition of that perfect crunch. Some recent TikTok scrolling led me to a gorgeous pizza sandwich sealed by its doughy edge, torn-open steaming, and stuffed with cheese and cured meat. I had to make it pronto. With a little collaboration, I created a super-crusty sandwich stuffed with creamy burrata, salty prosciutto, sweet fig jam, and peppery arugula. Drizzle with olive oil and allow for drips through the crevices as you devour.

The components:
The Italians had it figured out long ago. With a little research, I found this trendy pizza sandwich is very similar to the Neapolitan-style “panuzzo,” which is an ovular-shaped sandwich made from airy Neapolitan dough.

Store-bought doughs often contain sugar and oil, which break down gluten, resulting in a softer dough. But this doesn’t mean it won’t yield a crispy, airy dough if done right. Because you’re likely making this in your home oven at a maximum temperature of 550°, don’t expect beautiful charred spots, also common in Neapolitan dough.

Neapolitan-style pizza eliminates sugar and oil from the dough. If you prefer that type of dough, then you’ll have to make a homemade version. It’s harder to source one without those ingredients.

How to get a crispy crust:
While homemade dough isn’t necessary for this recipe, I encourage you to try ours if you’re ambitious. If you use store-bought, allow it to rest at room temperature for a couple of hours or throughout the day until it plumps slightly. Cold dough is tricky to work with, and sometimes the gluten is resistant. Let it rest in between stretches if this happens to get the perfect final texture.

Also, use a pizza stone for maximum bottom crunch. It’s the best thing you could do to mimic pizza parlor oven-fired pizza.

How to form the sandwich:
It seems daunting to slice into piping-hot dough, so make sure to form the crescent-shaped sandwich carefully. Use enough flour to prevent too much sticking from the top and bottom piece. The top piece should offset the bottom piece too.

Storage:
Let cool and wrap the pizza crust in foil. Store on the counter for up to 2 days. Crisp it up in the oven and fill.

Did you try making this? Let us know how it went in the comments!