Cotto E Provolone Panuozzo Recipe

Preheat & prepare

Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Lightly flour a work surface with the all-purpose flour. If using store-bought dough, let it come to room temperature for 20–30 minutes to make stretching easier.

On the floured surface, stretch or roll the dough into an oblong roughly 10–12 inches long and about 6–7 inches wide, maintaining a slightly thicker rim. Dust off excess flour.

Brush the top surface of the stretched dough very lightly with 1/2 tablespoon olive oil to help browning and create a barrier so the filling doesn't make the dough soggy.

Arrange provolone slices on the bottom half of the dough (closest to you) in a single overlapping layer, leaving a 1-inch border around the edges for sealing. Use enough cheese to create a good melt but avoid overstuffing (about 4–5 slices if using medium slices).

Top the provolone with prosciutto cotto slices, layering evenly. If you prefer a warm, slightly crisped ham, you can briefly pan-sear the prosciutto cotto: heat 1 tablespoon unsalted butter in a skillet over medium-high heat and quickly sear the slices 20–30 seconds per side until just warmed and slightly caramelized, then drain on paper towel before placing on the cheese.

If using arugula, add it sparingly on top of the ham (about 1 cup loosely packed). Season lightly with a pinch of salt and a few grinds of black pepper.

Fold the top half of the dough over the filling to meet the bottom edge, creating a sandwich (similar to a calzone). Press the edges together, then roll the edge inward and pinch to seal firmly, creating a tight seam to prevent leaks. Trim any excess dough if needed and tuck ends under to form a neat panuozzo. Brush the sealed top with the remaining 1/2 tablespoon olive oil (or melted butter) for good color.

Transfer the assembled panuozzo to a piece of parchment on a peel or flat pan. If you don't have a peel, use an inverted baking sheet. Slide the panuozzo onto the preheated pizza stone or baking sheet.

Bake at 475°F (245°C) for 10–15 minutes, rotating halfway through, until the crust is deep golden brown and the cheese inside is melted. If the top browns too quickly, tent loosely with foil for the last few minutes.

Remove from oven and let rest on a rack for 3–5 minutes to allow the cheese to settle and avoid burns when slicing.

While the panuozzo bakes, make the hot honey: combine 4 tablespoons honey and 1 teaspoon red pepper flakes in a small saucepan over low heat. Warm gently, stirring, until honey loosens and the peppers infuse the honey (about 2–3 minutes). Do not boil.

Remove from heat and stir in 1 teaspoon apple cider vinegar to brighten the flavor. If the honey is too thick for drizzling, add up to 1 teaspoon hot water and stir to thin to desired consistency. Taste and adjust heat by adding more red pepper flakes if you want it spicier. Set aside.

Slice the panuozzo into 2–3 generous portions using a serrated knife. Arrange slices on a serving board or plates.

Drizzle the hot honey over the sliced panuozzo to taste (start with about 1–2 tablespoons per sandwich and add more as desired). Season with a light pinch of salt and a crack of black pepper if desired.

Serve warm so the cheese is melty and the honey is runny. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.