
Panuozzo with Mozzarella & Crunchy Pesto
1d 45m
A combination of Italian classics: a panuozzo with basil crunchy pesto, mozzarella balls, extra virgin olive oil, and fresh basil leaves.
The inspiration for this recipe was the union of Italian classics with a Brazilian touch in a way that is easy, practical, and flavorful!
The ingredients for the filling of the panuozzo make one big sandwich, but you can use the rest of the dough for making pizza and pizza sticks, or even play with different types of combinations for the filling.
Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved
Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast
Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough
Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise
Divide the dough in three pieces of approximately 250 g . Form a ball with each piece
Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise
Preheat the pizza oven to 400 °C. If using a regular oven, preheat to the highest temperature
Peel and crush 1 garlic clove, add it to the cheese
Grate 1⁄3 cup of parmesan cheese. Put it in a mortar and pestle
Add 1⁄3 cup of olive oil
Add half of the 1⁄3 cup of basil leaves
Season with salt and black pepper to taste. Pound the ingredients until you obtain a paste
Add 1⁄3 cup of cashew nuts and pound to just break up the nuts
Add the remaining basil leaves and drizzle olive oil to taste. Pound to break up the basil without removing the crunchy texture. The basil crunchy pesto is ready
Add semolina flour to a clean bench and place the dough on it. Your pizza dough is ready
Open the pizza dough by gently pressing down and out with your fingers to get an oval shape. Be careful to preserve the air bubbles
Flour a pizza peel, place the opened pizza dough on it and drizzle it with olive oil
Bake for 6m, turning it every 2m to cook evenly until it rises and gets deep golden brown and blistered. If using a regular oven, bake for 10-12m. The panuozzo bread is ready
Cut across the center of the panuozzo, leaving one side attached
Tear apart the fresh mozzarella balls and place on one side of panuozzo
Evenly cover the mozzarella with the basil crunchy pesto
Season with black pepper and fresh basil leaves to taste
Drizzle with extra virgin olive oil to taste. The panuozzo with mozzarella & basil crunchy pesto is ready
Enjoy!
Yield 3 portions
Mozzarella Ball
300 gBasil
to tasteFine Semolina
to dustExtra Virgin Olive Oil
to drizzleBlack Pepper
to taste
Pizza Dough
All-Purpose Flour
500 gDry Yeast
2 gOlive Oil
to greaseAll-Purpose Flour
To dustSalt
12 gWater
300 ml
Panuozzo Bread
Fine Semolina
to dustOlive Oil
to drizzle
Basil Crunchy Pesto
Cashew Nut
⅓ cupParmesan Cheese
⅓ cupWashed Basil
⅓ cupOlive Oil
⅓ cupGarlic
1 cloveBlack Pepper
to tasteSalt
to taste
Equipment
Kitchen Scale
Mortar and Pestle