Fiamma Panuozzo Recipe

Roast and Prepare Eggplant

Preheat oven to 425°F (220°C). Poke the eggplant a few times with a fork, place on a baking sheet, and roast until skin is charred and flesh is very soft, about 30–35 minutes. Alternatively, halve and roast cut-side down for 25–30 minutes. Remove and let cool slightly.

Sauté and Mash

Once cool enough to handle, peel the eggplant and scoop flesh into a bowl. Heat 2 tbs olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Add the eggplant flesh, tomato paste, red wine vinegar, salt, and black pepper. Cook 4–6 minutes, stirring, to reduce moisture and meld flavors. Mash with a fork or use an immersion blender for a smoother spread. Taste and adjust seasoning; add crushed red pepper or a drizzle of chile oil if you want more heat. Set aside.

If using store-bought dough, remove from fridge 30–60 minutes before assembling so it becomes pliable. Preheat oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside. Lightly dust your work surface with flour.

Divide dough if needed and shape into an oblong panuozzo shape about 10–12 inches long and 6–8 inches wide. You can fold it like a closed sandwich (traditional panuozzo is a folded pizza/flatbread) or leave open-faced depending on preference. Brush the outside lightly with 1 tbs olive oil.

If you prefer a folded panuozzo: place a thin layer (about 3–4 tbs) of the spicy eggplant spread on half the dough, leaving a 1/2 inch border. Layer the salame slices evenly over the spread, then scatter the sliced hot pickled peppers. Fold the dough over and press the edges to seal. If you prefer open-faced: spread the eggplant, then arrange salame and peppers on top, leaving room for baking.

Transfer the assembled panuozzo to a piece of parchment on a peel or the back of a baking sheet. Slide onto the preheated stone or baking sheet and bake until golden and crust is crisp, about 10–14 minutes at 500°F (260°C). For a folded panuozzo, bake 12–16 minutes to ensure internal toppings are warmed through. Rotate once for even browning.

Remove from oven and let rest 2–3 minutes. Brush the crust lightly with the remaining 1 tbs olive oil for shine and flavor.

Toss the arugula with lemon juice, a pinch of salt, and a teaspoon of olive oil if desired. Pile the arugula onto the baked panuozzo (open-faced) or open the folded panuozzo and add the arugula inside. Sprinkle the grated pecorino or Parmesan over the top and add an extra crack of black pepper or a drizzle of chile oil if you like it hotter.

Slice into 2–4 portions and serve warm. Enjoy with extra pickled peppers or a side salad.