Chef Bobby’s Ultimate Italian style pizza dough sandwich
1 pound pizza dough cut in half
Flour for dusting
Olive Oil for brushing
Pesto and Prosciutto
¼ cup ricotta cheese
¼ cup Basil Pesto
4-5 slices prosciutto or speck
½ cup sundried tomatoesroughly chopped
Fresh basil leaves roughly torn
Grated Parmesan cheese
Olive oil for drizzling
Aged balsamic for drizzling
Mortadella and Pistachio
¼ cup ricotta cheese
¼ cup chopped pistachios
3-4 slices of mortadella
Fresh basil leaves roughly torn
Lemon zest
Optional
Grated Parmesan Cheese
Or Shaved
Olive oil for drizzling
1-2 tablespoons calabrian chilisoptional for heat
INSTRUCTIONS
• Preheat the oven to 550 degrees Fahrenheit. If using a pizza stone, place that on the bottom center of the oven to preheat.
• On a lightly floured surface, roll each ball of pizza dough into an oblong shape and brush a thin layer of olive oil onto the dough. Fold the dough over itself and transfer to the preheated oven.
• Bake the pizza doughs until golden brown and puffed up, for about 8-10 minutes.
• Once done, remove from the oven and let cool for a few minutes.
• Gently open the pizza dough and stuff with your favorite fillings.
• For the pesto and prosciutto pizza sandwich, spread a thin layer of ricotta cheese on the bottom and a thin layer of pesto on the other side. Layer a few slices of prosciutto, chopped sundried tomatoes, basil leaves and grated Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.
• For the mortadella and pistachio pizza sandwich,spread a thin layer of ricotta cheese on the inside and scatter the chopped pistachios. Layer the slices of mortadella, fresh basil, lemon zest and grating of Parmesan cheese. Drizzle with olive oil and balsamic over the top. Close the sandwich and cut in half.
Posted November 2, 2025 8:50am EST
Dining and Cooking