It’s like an Italian sub, but better.
Prep Time::20 mins
Cook Time::10 mins
Stand Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::4 (serving size: 1 sandwich)
Ingredients
1 (1 pound) refrigerated fresh pizza dough
cooking spray
2 teaspoons grated garlic
1/4 cup extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
2 cups fresh baby spinach
2 (4 ounce) balls burrata cheese, drained
1 (6 ounce) package mixed cured meats (such as salami, capocollo, mortadella, prosciutto, and/or sopressata)
1/2 cup drained sliced pepperoncini
balsamic glaze, for drizzling
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Place pizza dough in a medium bowl greased with cooking spray and cover lightly with plastic wrap; let stand at room temperature until soft and pliable, about 1 hour.
Dotdash Meredith Food Studios
While dough sits, preheat oven to 450 degrees F (230 degrees C) with a rack in the center position. Stir together grated garlic and 2 tablespoons of the oil in a small bowl. In a separate bowl, whisk together vinegar, salt, and remaining 2 tablespoons oil. Set aside.
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Turn dough out onto a large sheet of parchment; cut dough into 4 equal pieces. Working one piece of dough at a time, stretch and roll dough piece into a (7-inch) circle. Brush dough with garlic-oil mixture; fold dough circle in half. Brush top of dough lightly with garlic-oil mixture. Place on a parchment-lined baking sheet. Repeat with remaining dough pieces and garlic-oil mixture.
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Bake in the preheated oven until puffed and golden, 8 to 10 minutes. Let cool about 3 minutes.
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Toss spinach with 1 1/2 tablespoons of the vinaigrette in a medium bowl. Tear burrata into 8 pieces. Open pizza bread gently and place 2 pieces of the burrata on the bottom half of each pizza bread.
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Evenly stuff spinach, cured meats, and pepperoncini slices into each pizza bread.
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Drizzle with remaining vinaigrette and balsamic glaze. Serve immediately.
Dotdash Meredith Food Studios