Burrata & pistacchio pizzandwhich
90 min
Beginner-friendly
2 people
Let’s be honest, pizza and sandwiches were destined to meet. The moment they did, the world got pizzandwiches… and snack time was never the same again. Crispy on the outside, soft and cheesy inside, with that unmistakable Italian attitude that says: “one bite won’t be enough.”
And here’s the secret behind that golden crunch: the pizza stone. It’s what turns simple dough into something worthy of an Italian bakery — crisp on the outside, soft inside, and just irresistible. We baked ours in the Teka iOven, using the conventional top-and-bottom heat setting for even cooking and that perfect texture. If you don’t have a pizza stone yet, grab your sturdiest tray, heat it up well, and hope for the same magic.
Ingredients
For the dough:
- 300 g flour
- 200 ml water
- 3 g fresh yeast (or 1 g dry yeast)
- 6 g salt
- 6 ml olive oil
- Burrata stracciatella
- Mortadella
- Chopped pistachios
- Spicy oil
- Fresh basil
- Arugula
Preparation
- Dissolve the yeast in lukewarm water. Add the mixture to a bowl with flour, salt, and olive oil.
- When the flour has absorbed all the liquid, knead on a clean surface until the dough is soft and elastic.
- Place the dough in an oiled bowl, cover, and let it rest for 1 hour.
- Degas, cover again, and let it ferment in the fridge for 24–48 hours — slow fermentation means flavour and texture.
- Preheat your oven at maximum temperature with the pizza stone inside.
- Sprinkle semolina or flour on the surface, shape the dough into a circle, brush with olive oil, and fold it like a sandwich.
- Bake for 10–15 minutes, until golden and crisp.
- Open the pizzandwich, fill it with burrata, mortadella, pistachios, basil, and arugula, and finish with a drizzle of spicy oil.
Chef's tip!
Go wild with the filling. Swap mortadella for roasted veggies or add provolone for that dramatic cheese pull. And don’t skip the AirFry tray… it’s what gives you that addictive crunch without the guilt.
