Pizza Sandwiches

Ingredients

• 325 ml Water
• 7 g Instant dried yeast
• 12 g Salt
• 500 g “00” white flour (Allinsons brand is mentioned; use half initially and add the remainder after mixing.)
• Flour, for dusting and containers (Used to flour the work surface, bowl, and containers; amount not specified.)
• Olive oil (For brushing the inside and top of the dough; amount not specified.)
• Pesto (For filling; amount not specified.)
• Tomato (For the tomato and red onion salad; amount not specified.)
• Red onion (For the tomato and red onion salad; amount not specified.)
• Rocket (arugula) (For filling; amount not specified.)
• Burrata (For filling; amount not specified.)
• Extra-virgin olive oil (For finishing; amount not specified.)
• Honey (For filling; amount not specified.)
• Salt (For seasoning the filling; amount not specified.)
• Black pepper (For seasoning the filling; amount not specified.)

Steps

1. 1

   In a bowl, stir the water and instant yeast with a spoon until the yeast has dissolved.

2. 2

   Add half of the flour and the salt. Mix together, then add the remaining flour and mix until a dough forms.

3. 3

   Turn the dough onto a floured surface and knead for about 5–10 minutes, until smooth.

4. 4

   Place the dough in a floured bowl, cover it with a towel, and leave at room temperature for 2 hours.

5. 5

   After the first rest, punch the air out of the dough and turn it onto a floured surface.

6. 6

   Divide the dough into 3 pieces. Knead each briefly to form smaller dough balls.

7. 7

   Put the dough balls into lightly floured containers with lids. Refrigerate overnight or until doubled in size.

8. 8

   When the dough is ready, preheat the grill to 190°C / 380°F.

9. 9

   On a floured surface, press and stretch each dough ball. Brush the inside and top of the dough with olive oil, then close it.

10. 10

    Heat a frying pan over medium-high heat. Add the dough and cook for about 2 minutes, until the base is slightly golden brown.

11. 11

    Transfer the dough to the grill and cook for a further 4–6 minutes. Keep an eye on it and remove it when cooked and slightly brown, but not burnt.

12. 12

    Fill with pesto, tomato and red onion salad, rocket, and burrata. Finish with extra-virgin olive oil, honey, salt, and pepper, then serve as sandwiches.

Notes

The source gives no quantities for dusting flour, brushing oil, or the sandwich fillings. It also does not specify how to prepare the tomato and red onion salad or exactly how the grilled dough is shaped/closed into sandwiches. The overnight refrigeration is stated as overnight or until doubled in size.

Nutrition per serving

• main
• vegetarian
• grilled
• pan-fried
• homemade
• sweet-and-savory