Pizza Dough Sandwiches
It's easy and fun to make sandwiches out of homemade pizza dough. Plus, since pizza crust won't get as soggy as regular sandwich bread, it's a great option for make-ahead lunches.
Makes: 4 servings
Cost: $10
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).
