Panuozzo (Pizza Sandwich)

Servings

1 serving

Prep

15 mins prep

Prep

20 mins cook

If you bought a pizza oven or a pizza stone, if you have an apartment, you’re probably expecting to throw a pizza party for all your friends. Here’s the problem, both a pizza oven and a pizza stone are too small to make more than one pizza at a time, so now you have a lot of dough, a lot of raw pizzas, and a lot of people waiting.

So, here’s the solution - the panuozzo, a pizza sandwich that isn’t a calzone, but fixes the issue of making a bunch of “pizzas” quickly for your friends. What you can do is turn bulk bake the pizza dough into the bread of the panuozzo in advance and when your friends show up, have every stuff their sandwich with whatever fillings they want.

Lunch

Dinner

Panuozzo (Pizza Sandwich)

1 serving

15 mins prep

20 mins cook

Ingredients

For the Dough:

1 batch of pizza dough
Flour for dusting
Olive oil for brushing

For the Fillings:

1 cup roasted tomatoes
1 cup roasted mushrooms
Fresh basil leaves
2 cooked chicken cutlets (thinly sliced)
1 cup shredded mozzarella cheese

For the “Juice” (Sandwich Dressing):

2 tablespoons olive oil
2 tablespoons red wine vinegar
Pinch of salt and pepper

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Directions

1. Prepare the Dough

Start by dividing your pizza dough into 4 equal portions. If you’re working with fresh dough, let it come to room temperature for easier handling.
Dust your work surface with flour and stretch each portion into a rough oval shape (about the size of a personal pizza).
Brush each piece of dough with olive oil and fold it in half lengthwise to form a sandwich “pocket.”

2. Bake the Bread

Preheat your pizza oven or stone to its highest setting (around 500°F/260°C if using a conventional oven).
Bake the folded dough for 7–10 minutes, flipping halfway through if needed, until the outside is golden and crisp. It won’t get as dark as pizza crust—think more like sandwich bread. Set aside to cool.

3. Prepare the Fillings

While the bread bakes, roast your tomatoes and mushrooms. Spread them on a baking sheet with olive oil and salt, then roast at 400°F/200°C until softened and caramelized.
For the chicken cutlets, coat thinly sliced chicken breast in flour, dip in an egg and cream mixture, and coat with panko breadcrumbs. Pan-fry in olive oil until golden and cooked through. Slice thinly for easy sandwich layering.
Mix the “juice” by combining olive oil, red wine vinegar, salt, and pepper in a small bottle or jar. Shake well.

4. Assemble the Panuozzo

Slice the baked bread along the folded edge to create a pocket.
Drizzle the inside with the “juice” to add flavor and moisture.
Stuff the panuozzo with roasted tomatoes, roasted mushrooms, basil, chicken cutlets, and shredded mozzarella cheese.

5. Heat and Serve