Panuozzi with Burrata & Cherry Tomatoes

Today we bring a touch of Italy to your kitchen – with a recipe for delicious Panuozzi, filled with Burrata, cherry tomatoes, and fresh arugula. Panuozzi originate from Campania and are basically stuffed pizza breads. Crispy on the outside, wonderfully soft on the inside, they are the perfect combination of pizza and sandwich. Ready to try it at home? Then let's get started!

Ingredients

For the dough:

• 215 g wheat flour (Type 550)
• 100 g flour Tipo 00
• 0.5 g dry yeast (or 1.5 g fresh yeast)
• 10 g sugar
• 180 g water (room temperature)
• 10 g salt

For the filling:

• 200 g tomato passata
• 150 g cherry tomatoes
• 30 g arugula
• 2 Burrata (buffalo mozzarella)
• Olive oil, salt for seasoning the passata

Additionally:

• Semolina for the work surface

Preparation

1. Prepare the dough (the evening before)

For the perfect dough, we mix both types of flour with the dry yeast and sugar. If you are using fresh yeast, dissolve it first in some water. Add half of the water to the flour mixture and mix everything well. Then add the remaining water and salt and knead the dough in the bowl until everything is combined. Then place it on the floured work surface and continue kneading by hand until the dough is nice and elastic.

Place the dough in a bowl greased with olive oil, cover it, and let it rest at room temperature for 1-2 hours. After that, place the dough in the refrigerator overnight – it can be stored there for up to 24 hours.

2. Shape the dough (on baking day)

The next day, take the dough out of the refrigerator and let it rest at room temperature for at least 30 minutes. Then halve the dough and fold each dough piece as follows: Fold the edges towards the center, turn the dough, and fold the remaining edges towards the center as well. Cover the dough pieces and let them rest for another 1.5 to 2 hours until they have noticeably risen.

3. Prepare the filling

In the meantime, season the passata with olive oil and salt. Wash, pat dry, and quarter the cherry tomatoes. Have them ready – the filling is used only after baking!

4. Shape and bake the Panuozzi

Now it gets exciting: Preheat your pizza oven or oven with a baking stone to 250°C. Roll the dough pieces in semolina and gently shape into a rectangle (approx. 10 x 30 cm). Place on parchment paper or a bread peel and bake in the oven for about 12 minutes until the surface is golden brown.

5. Fill the Panuozzi

As soon as the Panuozzi come out of the oven, carefully cut them lengthwise. Spread the seasoned passata on the bottom halves and top with cherry tomatoes. Return to the oven for 1-2 minutes to warm everything slightly.

After baking, add the fresh arugula and creamy Burrata. Season as desired, close them up, and cut them in half before serving.

Buon Appetito! 😋 This recipe is perfect for social evenings or simply as a special highlight for any occasion. With your pizza oven, you can bring the taste of Italy directly to your home. Try it and enjoy Panuozzi like in Campania!