If you ever crave a sandwich that feels like a warm hug from Southern Italy, the Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melted Mozzarella Recipe is here to answer that call. This delightful creation combines a chewy, golden pizza-dough base with luscious mozzarella, smoky roasted red peppers, and tender grilled zucchini. Every bite is a symphony of textures and flavors, from the crisp olive oil-brushed crust to the fragrant freshness of basil leaves, making it an irresistible meal any time of day.
Ingredients You’ll Need
The brilliance of this recipe lies in its simple, fresh ingredients that come together effortlessly for maximum flavor and satisfaction. Each component plays a key role in building layers of taste, texture, and vibrant color in your sandwich.
- Pizza Dough (500 grams): The chewy, slightly blistered foundation that gives this sandwich its authentic, comforting texture.
- Mozzarella Cheese (200 grams, shredded): Melts beautifully to envelop the filling in creamy richness.
- Roasted Red Peppers (1 large, sliced): Bring a sweet, smoky depth that balances the savory elements perfectly.
- Zucchini (1 medium, sliced and grilled): Adds a tender, earthy component that complements the peppers.
- Olive Oil (2 tablespoons): Used for brushing to create a golden, crisp crust and enhance flavor.
- Fresh Basil Leaves (a handful): Impart freshness and a fragrant aroma that brightens the whole sandwich.
- Salt (½ teaspoon): Essential for enhancing and balancing the taste of all ingredients.
- Black Pepper (¼ teaspoon): Adds a hint of gentle heat to round out the flavors.
How to Make Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melted Mozzarella Recipe
Step 1: Preheat Your Oven and Pizza Stone
First things first, heat your oven to 475°F, making sure to place your pizza stone or baking tray inside so it gets piping hot. This step is crucial for achieving that perfect crispy bottom and evenly cooked dough that gives the panuozzo its signature texture.
Step 2: Prep the Veggies and Cheese
While the oven heats up, slice your roasted red peppers and zucchini. For the zucchini, grilling before assembling adds a smoky and tender touch that melts beautifully into the sandwich’s flavor profile. Shred your mozzarella cheese and wash the fresh basil leaves to have everything ready.
Step 3: Roll Out the Dough
Next, take your pizza dough and roll it into a roughly oval shape on parchment paper that’s lightly dusted with semolina flour. This prevents sticking and adds a subtle crunch beneath the sandwich. The oval shape mimics the classic panuozzo style and helps hold all those tasty fillings.
Step 4: Bake the Dough Partially
Pop the rolled dough into your super hot oven for about 8 minutes. This pre-baking firms up the dough so it can support the fillings without getting soggy. Once it’s golden and cooked through, take it out, slice it open gently like a pocket, and get ready to load it up.
Step 5: Fill and Bake Again
Now comes the fun part – stuff your panuozzo with shredded mozzarella, roasted red peppers, grilled zucchini, and fresh basil leaves. Slide it back into the oven for another 6 to 8 minutes until the cheese is melted, bubbly, and golden, and the crust turns a rich inviting shade.
Step 6: Rest and Dress
Once baked to perfection, let your sandwich rest for around 5 minutes. Then, brush the top with olive oil for a glossy, fragrant finish and sprinkle some sea salt for that final flavor punch.
Step 7: Slice and Enjoy!
Slice your panuozzo into manageable pieces and serve hot. For those who love a little extra tang, a side of tomato sauce makes a wonderful dipping companion that elevates the meal even further.
How to Serve Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melted Mozzarella Recipe
Garnishes
Fresh basil leaves are the obvious star here, providing a burst of herbal brightness. You could also add a drizzle of balsamic glaze for a sweet tang or a pinch of crushed red pepper flakes if you like a subtle kick. Each garnish adds personality and freshness to your cozy sandwich.
Side Dishes
This sandwich pairs wonderfully with simple sides that don’t overpower its vibrant flavors. Think a crisp mixed green salad dressed lightly with lemon, or rustic roasted potatoes seasoned with garlic and rosemary. Even a light soup, like tomato or minestrone, can make a heartwarming meal.
Creative Ways to Present
If you want to impress guests or make mealtime extra special, cut the panuozzo into smaller, slider-sized portions for a fun sharing platter. Alternatively, serve it open-faced alongside a vibrant salad for a light lunch or sprinkle with microgreens for a sophisticated finish.
Make Ahead and Storage
Storing Leftovers
Leftover panuozzo sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. To keep the bread from becoming too soggy, place a paper towel beneath it to absorb any excess moisture.
Freezing
For longer storage, wrap individual sandwiches in plastic wrap tightly, then in foil, and freeze them. They will keep well for up to one month. Thaw in the refrigerator overnight before reheating.
Reheating
To revive the crispness and meltiness, reheat your panuozzo in a preheated oven at 375°F for about 10 minutes. Avoid microwave reheating if you want to preserve that crucial crunchy crust and gooey cheese texture.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought dough works perfectly and can save time while still giving you a delicious chewy crust that’s essential for the panuozzo experience.
What if I don’t have a pizza stone or tray?
No worries! You can bake the dough on a regular baking sheet, though results may vary slightly in crispiness. Just preheat the sheet in the oven to mimic the stone’s heat-retention qualities.
Can I substitute the mozzarella with another cheese?
Certainly. While mozzarella melts beautifully and is traditional, you could experiment with fontina, provolone, or even a mild cheddar for a different flavor profile.
Is the sandwich suitable for a vegetarian diet?
Yes, this panuozzo sandwich is entirely vegetarian and packed with fresh vegetables, cheese, and herbs, making it both hearty and meat-free.
How spicy is this sandwich?
The recipe itself is mild, but you can easily add spice by including crushed red pepper flakes either inside the sandwich or sprinkled on top before serving.
Final Thoughts
Making the Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melted Mozzarella Recipe is like inviting a slice of Italy into your kitchen. It’s perfect for those moments you want something comforting yet fresh, simple but full of character. Trust me, once you try this sandwich, it might just become a fast favorite that you’ll be eager to share with friends and family. So gather your ingredients, fire up the oven, and get ready for a deliciously satisfying experience!
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Panuozzo Sandwich with Roasted Red Peppers, Zucchini, and Melted Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 2 sandwiches
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious Italian-inspired Panuozzo Sandwich featuring a chewy, blistered pizza dough base filled with creamy mozzarella, roasted red peppers, grilled zucchini, and fresh basil. Baked to golden perfection, this sandwich offers a delightful combination of smoky, earthy, and fresh flavors accented by a brush of olive oil and a sprinkle of sea salt.
Ingredients
Pizza Dough
- 500 grams pizza dough
Fillings
- 200 grams shredded mozzarella cheese
- 1 large roasted red pepper, sliced
- 1 medium zucchini, sliced and grilled
- A handful fresh basil leaves
Seasoning and Finishing
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Semolina flour, for dusting parchment paper
- Optional: sea salt for sprinkling after baking
Instructions
- Preheat the Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking tray inside to heat up thoroughly, ensuring a crispy bottom on the dough.
- Prepare Ingredients: While the oven heats, prepare your fillings by shredding the mozzarella cheese, roasting and slicing the red pepper, grilling and slicing the zucchini, and washing the fresh basil leaves.
- Roll Out Dough: Roll the pizza dough into an oval shape using your hands or a rolling pin. Place the dough onto parchment paper dusted lightly with semolina flour to prevent sticking and add texture.
- Par-Bake the Dough: Transfer the dough on parchment to the hot pizza stone or tray and bake for 8 minutes. This initial bake helps develop a chewy, blistered crust that can hold the fillings.
- Add Fillings: Remove the dough from the oven, slice it open like a pocket but not completely separated, then fill with shredded mozzarella, roasted red peppers, grilled zucchini, and fresh basil leaves. Season with black pepper.
- Bake Filled Sandwich: Return the filled dough to the oven and bake for an additional 6 to 8 minutes, or until the crust is golden brown and the cheese has melted beautifully.
- Finish and Serve: Let the sandwich rest for 5 minutes out of the oven to allow flavors to meld. Brush the top with olive oil, sprinkle with sea salt for enhanced flavor and crispness, then slice and serve hot. Optionally serve with tomato sauce on the side for dipping.
Notes
- Using a pizza stone ensures a crisp crust by evenly distributing heat.
- Semolina flour helps prevent the dough from sticking and adds a slight crunch to the base.
- Grilling the zucchini beforehand adds smoky flavor and prevents excess moisture inside the sandwich.
- Resting the sandwich after baking allows juices to settle and the cheese to set slightly for easier slicing.
- Feel free to customize your fillings with other roasted or grilled vegetables according to preference.
