Lemon Ricotta, Mortadella and Salami Panuozzo Pizza Sandwich
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Lemon Ricotta, Mortadella and Salami Panuozzo Pizza Sandwich

Lemon Ricotta, Mortadella and Salami Panuozzo Pizza Sandwich

Gold Medal™ All Trumps™ doughballs are used to create a memorable sandwich-type menu item with Whipped Lemon Thyme Ricotta, Pistachios, Mortadella, Soppressata and Calabrian Chilis.

Servings: 12 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Whipped Lemon Thyme Ricotta
INGREDIENT
WEIGHT
MEASURE
Olive oil
2 Tbsp
Ricotta cheese
2 lb
1 qt
Lemon juice
3 Tbsp
Lemon zest
1 Tbsp
Thyme, fresh, chopped
1 Tbsp
Sea salt
1 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Olive oil
4 Tbsp
Sea salt
2 tsp
Pistachios, chopped
4 oz
1 cup
Mortadella slices
12 oz
32 slices
Soppressata slices
12 oz
32 slices
Calabrian chili spread, chopped, prepared
6 oz
1/2 cup
Prep
  1. Spray sheet pan or dough box with pan spray then add frozen dough ball and spray top also; cover and refrigerate overnight.
  2. Remove from refrigerator and let stand at room temperature 15-30 minutes.
  3. Place dough on a lightly floured surface and dust top with flour then gently push in a circular motion to remove most of the air bubbles.
  4. Pick up dough and stretch outwards using thumbs and index fingers; moving around edges in a circular motion until the dough fits onto the tops of your knuckles.
  5. Stretch and turn the dough evenly until it reaches a size of 10-inch diameter.
  6. Drizzle each dough piece with 1/2 Tbsp olive oil; fold in half and make a vent in the top.
  7. Transfer to either a pizza screen for Impinger oven, lightly floured pizza peel or parchment-lined full sheet pan for Deck oven.
  8. Bake as directed.
BAKE:
TEMP
TIME
Impinger Oven
425°F
6-7 minutes
Deck Oven
450°F
10-12 minutes
Whipped Lemon Thyme Ricotta
  1. Combine ricotta, lemon juice, lemon zest, chopped thyme, and salt in a medium bowl with a wire whisk.
  2. Cover and keep refrigerated until needed.
Assembly
  1. Remove bread from oven and brush each with 1 Tbsp olive oil and 1/2 tsp sprinkle of sea salt; let cool until room temperature.
  2. Spread 8 oz (1 cup) Whipped Lemon Thyme Ricotta on inside bottom of each bread.
  3. Sprinkle on 1 oz (1/4 cup) of chopped pistachios then layer on 8 slices each of Mortadella and Soppressata.
  4. Spread on 1.5 oz (2 Tbsp) Calabrian chilis, close bread and slice into 3 pieces; serve immediately.

  • Make it your own by customizing with on-hand ingredients.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
490
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
90mg
29%
Sodium
1690mg
70%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
6%
Sugars
6g
Protein
21g
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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