pizza sandwich

Ingredients for 4 servings:

• 360 ml water, lukewarm
• 3 g dry yeast
• 620 g pizza flour type 00
• 20 g sea salt
• olive oil
• 1 jar pesto, red
• 125 g arugula
• 250 g tomatoes
• n. B. Onion(s), red
• 400 g Parma ham
• 8 Burrata
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours

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For the pizza dough, mix the lukewarm water with the yeast, then add the flour and sea salt. Knead thoroughly for about 10 minutes, either by hand or with a dough hook, until a smooth dough forms. Cover the dough and let it rise in a warm place for at least 2 hours. Then divide the dough into portions; I recommend 120-130 grams per ball. Let it rise for a few more minutes, then the dough pieces can be shaped into flatbreads and stretched. Spread a little oil on the flatbread; if desired, you could also add grated cheese. Carefully fold the flatbreads shut and bake in the oven. Keep an eye on the pizza sandwich flatbreads; they don’t take as long without toppings, depending on your oven. Remove the pizza sandwich from the oven. The oil makes it easy to open the sandwich (careful, it’s hot) and add the toppings. First, spread the pesto, then add the arugula, tomatoes, and Parma ham to the pocket. Top with sliced ​​burrata. Season with salt and pepper to taste and enjoy.