Build Your Own Panuozzo Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

Shape the dough

Divide 1 lb dough into 2 equal portions for two small panuozzi (or keep whole for one large). On a lightly floured surface, roll or stretch each portion into an oval about 10–12 inches long and 6–8 inches wide and roughly 1/4 inch thick.

Brush and dock

Brush the top of each oval lightly with 1 teaspoon olive oil. Optionally, using a fork, dock (poke) the surface lightly to prevent large air bubbles. Sprinkle a pinch of semolina or cornmeal on the peel or sheet under the dough.

Par-bake (optional but recommended for a crisp outside)

Transfer the rolled dough to the preheated stone or baking sheet and bake 4–6 minutes until it just begins to set and take color at the edges. Remove from oven and reduce oven to 425°F (220°C) if you prefer a slightly gentler finish for fillings.

Apply base spread

On the par-baked panuozzo base, spread a thin layer of tomato sauce (about 2–3 tablespoons) on one half of the oval, leaving a 1/2-inch border. On the other half you may spread 1 tablespoon pesto if making a pesto-style fill or leave plain if using ricotta/cheese as the primary base.

Add cheeses

Distribute shredded or sliced mozzarella (about 1 cup per panuozzo if making two) evenly over the sauce side. Dollop ricotta (about 2 tablespoons per panuozzo) across the other side or over the mozzarella if you want extra creaminess. Sprinkle grated pecorino/parmesan lightly over the cheese layer for seasoning.

Layer meats

Arrange prosciutto and/or soppressata slices over the cheese layer. If using roasted chicken, spread shredded chicken evenly (about 1/2 cup per panuozzo). Tuck meats close but leave the outer 1/2-inch edge clear to prevent overflow when folding.

Add vegetables

Top the protein layer with roasted red peppers, sun-dried tomatoes, and caramelized onions as desired. Place a handful (about 1/2 cup) of arugula or spinach on top of the warm fillings after baking (see final assembly) or add before folding if you prefer it wilted.

Optional pickles/heats

Scatter pickled hot peppers or giardiniera sparingly for brightness and heat—about 1–2 tablespoons per panuozzo depending on taste.

Fold and seal

Fold the oval in half over the fillings to form a sandwich pocket (a calzone-like shape). Press the edges together firmly, crimping with your fingers to seal. Brush the outside lightly with remaining olive oil and sprinkle the visible outside with a pinch of salt and cracked black pepper.

Finish baking

Place the assembled panuozzo(s) on the preheated stone or baking sheet and bake at 425°F (220°C) for 8–12 minutes, until the crust is golden-brown and cheese inside is melted. Rotate halfway through for even browning.

Rest briefly

Remove from oven and let rest 2–3 minutes to allow the filling to settle and avoid burning when slicing.

Finish and garnish

Open slightly and tuck in fresh basil leaves and a small handful of fresh arugula if not added earlier. Drizzle with 1 teaspoon extra virgin olive oil and optional 1/2 tablespoon balsamic glaze. Sprinkle remaining cracked pepper, red pepper flakes to taste, and a light dusting of grated pecorino.

Slice the panuozzo in half or into 2–3 pieces with a serrated knife. Serve warm alongside extra pesto, tomato sauce, or pickles for dipping.