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Pizza Crust Italian Sandwich Recipe
Ash Tyrrell

Pizza Crust Italian Sandwich Recipe

I recently tried making a pizza crust Italian sandwich, and I have to say—it blew me away! The combination of a crisp, golden crust with creamy cheese and savory Italian meats is pure magic. I love how versatile this recipe is; you can tweak it to your taste or dietary needs
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb pizza dough homemade or store-bought – I recommend fresh dough for a tender, chewy crust.
  • 1 cup shredded mozzarella – Freshly shredded melts better than pre-shredded.
  • ½ cup basil pesto – Use homemade or a high-quality store-bought version for the best flavor.
  • 12 thin slices prosciutto – Adds a salty savory punch; avoid thick cuts.
  • 2 small balls of burrata – Provides a creamy luxurious texture.
  • 4 slices heirloom tomatoes – Fresh and ripe gives the sandwich a juicy vibrant taste.
  • ¼ cup freshly grated Parmesan – I always shave it myself; pre-grated can taste dry.
  • 3 Tbsp extra-virgin olive oil – For brushing the crust and enhancing flavor.
  • Salt and freshly ground black pepper – Just enough to season without overpowering.
  • Optional: fresh basil leaves or a handful of arugula – Adds freshness and a pop of color.

Method
 

  1. I start by preheating my oven to 500°F (260°C) with the rack in the lower third. While it heats, I lightly flour my counter and cut the dough in half. This makes it easier to handle and shape later.
  2. Next, I stretch each half into a circle. I place mozzarella on one half of each circle, leaving a small border. Folding it over creates a half-moon shape, and I brush the top with olive oil for a golden crust.
  3. I heat a cast iron skillet with a little olive oil. Each folded dough goes on the pan for 2–3 minutes until the bottom crisps. This step ensures a perfect texture without sogginess.
  4. Once the bottom is golden, I transfer the sandwiches to a baking sheet. Baking in the oven for 10–12 minutes finishes cooking the dough while keeping it soft inside.
  5. After a quick 2-minute rest, I carefully unfold the sandwiches. I spread pesto on both inner sides, layer prosciutto, add burrata, and tuck in tomato slices. A sprinkle of Parmesan, a drizzle of olive oil, and seasoning complete the sandwich.

Notes

  • I always use fresh mozzarella and burrata; it melts beautifully and tastes rich.
  • Preheat the cast iron skillet to get a crispy bottom every time.
  • Let the sandwich rest before filling to avoid spilling hot cheese.
  • I like to fold the edges slightly to keep fillings in place.
  • Experiment with different herbs; fresh basil always brightens the flavors.