Tesoro Panuozzo Recipe

Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper or lightly oil it.

Wash the potatoes and, if they are larger than bite-size, halve or quarter them so pieces are roughly 2–3 cm. Pat dry.

In a bowl, toss the potatoes with 2 tbsp olive oil, minced garlic, 1 tbsp chopped rosemary, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Spread the potatoes in a single layer on the prepared sheet. Roast for 25–30 minutes, turning once halfway, until golden and crisp on the edges and tender inside.

Remove from oven and let cool slightly. Chop or roughly crush into bite-sized pieces if needed for easier filling. Reserve 300 g for the panuozzo; use any extra for serving.

If using store-bought dough, bring it to room temperature for 30–60 minutes. If making your own, portion 500 g dough and perform a brief gentle knead to form a cohesive ball.

Lightly flour your work surface with about 1 cup flour. Flatten the dough with your hands or a rolling pin into an oblong rectangle roughly 30 x 20 cm and about 1–1.5 cm thick.

Brush the surface lightly with 2 tsp olive oil and sprinkle 1 tsp sea salt over the top to season the interior.

Fold one long edge over the filling area (see next section) to create a pocket-style sandwich (classic panuozzo is a folded, closed roll). Leave enough room along the edges to seal.

Preheat oven (or pizza oven) to 240°C (475°F). If you have a pizza stone, preheat it as well; otherwise use a baking sheet.

Slice or tear the Mozzarella di Bufala into pieces that will melt evenly. Pat with paper towel to remove excess moisture.

Layer the Prosciutto Cotto evenly across the center third of the dough rectangle, leaving a 2–3 cm border on each side.

Distribute the roasted potato pieces over the ham in a single even layer (use about 300 g). Sprinkle 1 tsp chopped rosemary, 1 tsp freshly ground black pepper and 1/2 tsp flaky sea salt over the potatoes.

Tuck and scatter the mozzarella pieces on top of the potatoes and ham so melting will bind everything together.

Fold the top long edge of dough down over the filling, then fold the bottom up so the two edges overlap slightly (like closing a envelope). Pinch the seams firmly to seal; you can also roll the edges inward to create a tight seal. Place the sealed seam down on a piece of parchment for transfer.

Transfer the sealed panuozzo (on parchment) to the preheated pizza stone or baking sheet. Brush the top with melted butter or 2 tsp olive oil and sprinkle a little extra flaky salt if desired.

Bake at 240°C (475°F) for 12–18 minutes, rotating halfway, until the crust is deeply golden and crisp and the cheese inside is melted. If using a home oven without a stone, bake 18–22 minutes.

Remove from oven and let rest 3–5 minutes to allow the filling to settle so it doesn't spill when cut.

Brush again very lightly with any remaining butter or oil for shine. Slice into 2–4 portions (depending on hunger) and garnish with fresh basil leaves and a pinch of chili flakes if using.