Once you learn the simple technique for transforming pizza dough into sandwich bread, you might never buy the sliced stuff ever again!
Pizza Sandwiches, Step by Step
It's more magic trick than recipe: A light coating of olive oil prevents the folded-over dough from sticking together as it bakes, resulting in fluffy, chewy bread pockets that are perfect for any combination of sandwich fillers. Here's how it works:
- Divide a 14- to 16-ounce ball of pizza dough into two equal-size pieces.
- Ball up the dough pieces.
- Roll out each piece to a roughly 9-inch round.
- Drizzle the tops with olive oil and season with salt and pepper.
- Fold one side over the other to make half-moons.
- Bake until the breads puff up and separate in the center and the tops are nicely browned.
- Stuff the breads with your favorite sandwich fillings, cut in half, and enjoy!
More of a visual learner? Check out the full recipe video.
The Best Sandwich Fillings
But what should I stuff these magical bread pockets with, you ask? Anything you like! I made a double batch for testing purposes and settled on the following:
- Ham, orange Cheddar cheese, sliced cucumbers, and mayonnaise (my almost-7-year-old son's request)
- Pesto, sliced tomatoes, and sliced fresh mozzarella cheese (x2, since my husband and I are both suckers for caprese anything)
- Pesto, mild soppressata, tomatoes, mixed greens, and a drizzle of aged balsamic
Since pizza crust can stand up to moisture better than soft bread slices, these sandwiches are great for make-ahead lunches, too. Next time, I'm planning to try avocado with smoked turkey and aged gouda cheese . . . or maybe banh mi. The possibilities are endless.
Pizza Dough Sandwiches
Equipment
- Rolling Pin
- pastry brush
Ingredients
- 1 (14- to 16-ounce) ball pizza dough, at room temperature (I used my 1-Hour and Overnight dough recipes)
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Sandwich fillings of your choice
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Place the dough ball on a lightly floured countertop, divide it into two equal-size pieces, and form them into balls. Working with one dough ball at a time—keeping the other under an upside-down bowl—roll out the dough balls to 8- to 9-inch rounds.
- Drizzle the tops of the dough rounds with olive oil, brushing it out to coat the dough all the way to the edges. Season each pizza dough round with a big pinch of salt and a few grinds of black pepper.
- Fold one side of the dough rounds over the other to make half-moons. Carefully transfer them to a lightly floured pizza peel (if using a baking stone/steel) or a heavy-duty baking sheet or pizza pan.
- Transfer the dough to the oven and bake until it puffs up, separates a little in the center, and turns nice and brown on top, 3 to 5 minutes on a baking stone/steel, 8 to 10 minutes on a baking sheet/pizza pan.
- Remove the sandwich breads from the oven. If you want cold sandwiches, let the breads cool a bit before filling. Otherwise, stuff the breads with your favorite sandwich fillings, cut in half, and enjoy (one half-sandwich per person is a regular serving).
Bryan Jones says
So delicious, thanks Peggy!
Peggy Paul Casella says
Glad you liked the recipe, Bryan!
Classiblogger says
Neat step-by-step illustrations on making a pizza dough. It is good to sprinkle some olive oil for extra softness. You have used kitchen scales so perfectly to make the perfect pizza.
Dawn Defoe says
The examples made it more relatable. Could you expand on this in the future? Your insights really stand out.