8ouncesfreshpre-made pizza dough (more or less to your preference)
Semolina flour
Ingredients for Salad
1cupbaby arugula
½cupcherry tomatoessliced halved
Salad Dressing
3tspolive oil
½tspfresh cracked black pepper
¼tsponion powder
1tsplemon juice
½tspchili flakesoptional
Additional Toppings
10slicesprosciutto
Mozzarellasliced
Instructions
All ingredients ready? Let's begin!
Panuozzo Roll
On a lightly floured surface, fold the dough and cut it into two portions. With your fingers lightly floured, form the dough into two balls.
Cover the dough balls with a kitchen towel and let them proof at room temperature for about an hour and a half.
Put some semolina flour in a bowl and transfer the dough to the bowl. Cover the dough balls with the semolina flour.
On the floured surface, flatten the dough balls into a loaf shape by slowly stretching. Transfer to a pizza pan or cookie sheet and bake until the dough puffs out and the crust is light brown – about 15 minutes.
Remove from oven and cool slightly before cutting in half.
Salad
Combine the salad dressing ingredients into a medium mixing bowl. Mix well, then toss in the arugula and tomatoes.
Assemble Sandwich
Arrange the salad on one half of the pizza bread, then top with the prosciutto and mozzarella slices. Place the other half of the bread on top.
Place the assembled sandwiches on a cookie sheet and bake for a few minutes to melt the cheese and blend the flavors.