Naughty Neapolitan Pizza Sandwich
Naughty Neapolitan Pizza Sandwich is a medium Italian recipe that serves 1. 600 calories per serving. Recipe by Peddling Pizza on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $14.34 total, $14.34 per serving
Ingredients
- 1 ball Pizza Dough (62% hydration, 28‑hour bulk fermentation, made with strong flour and a low yeast level)
- 2 Tbsp Olive Oil (Extra‑virgin, for brushing the dough)
- 1 tsp Dried Oregano (Adds subtle herb flavor)
- 2 Tbsp Basil Pesto (Store‑bought or homemade)
- 3 slices Ham (Thinly sliced deli ham or prosciutto)
- 2 slices Provolone Cheese (Meltable cheese)
- 1 Tbsp Black Garlic Cream (Blend of black garlic and cream cheese)
- 1 handful Arugula (optional) (Adds peppery freshness)
Instructions
Bring dough to room temperature and shape
Remove the pizza dough ball from the fridge, let it sit for 5‑7 minutes, then gently press and stretch it on a lightly floured surface into a round about 12‑inch diameter.
Time: PT5M
Oil and season the perimeter
Using a pastry brush, coat the entire edge of the dough with olive oil, then sprinkle dried oregano evenly over the oiled rim.
Time: PT2M
Fold the dough into a pocket
Carefully lift one half of the round and fold it over the other half, aligning the edges to form a sealed pocket. Press lightly to adhere; no need for a tight seal.
Time: PT1M
Brush the folded side with oil
Brush the outer surface of the folded dough with a thin layer of olive oil to prevent sticking to the stone and to add flavor.
Time: PT2M
Preheat the oven
Place the pizza stone in the oven and preheat to 413°F (210°C). Allow the stone to heat for at least 10 minutes before baking.
Time: PT10M
Temperature: 413°F
Bake the folded dough
Slide the oiled pocket onto the pizza peel and transfer it onto the hot stone. Bake for 12‑15 minutes, rotating the stone halfway through for even color.
Time: PT15M
Temperature: 413°F
Cool briefly
Remove the baked pocket from the oven and let it rest on a cutting board for 2‑3 minutes so the interior steam settles.
Time: PT3M
Open and spread pesto
Using a sharp knife, cut the pocket open lengthwise. Spread a thin layer of basil pesto on both interior faces.
Time: PT2M
Add fillings
Layer three slices of ham, two slices of provolone cheese, a dollop of black garlic cream, and optional arugula inside the pocket.
Time: PT2M
Close, slice, and serve
Fold the pocket closed, give it a gentle press, then slice diagonally into two halves. Serve warm or at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 25g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Contains pork (ham)
Allergens: Wheat (gluten), Milk, Dairy, Soy (if pesto contains soy)
Ingredient Substitutions
- Instead of Pizza Dough: Store‑bought pizza dough, Pre‑made flatbread
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Dried Oregano: Italian seasoning, Fresh oregano (chopped)
- Instead of Basil Pesto: Sun‑dried tomato pesto, Garlic‑herb spread
- Instead of Ham: Turkey ham, Mortadella
- Instead of Provolone Cheese: Mozzarella, Fontina
- Instead of Black Garlic Cream: Regular garlic cream cheese, Aioli
- Instead of Arugula (optional): Spinach, Mixed greens
Equipment Needed
- Pizza Stone
- Pizza Peel
- Oven
- Pastry Brush
- Sharp Knife
- Cutting Board
- Mixing Bowl (optional)
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Handling the dough without tearing during shaping and folding
- Ensuring the oven is preheated to 413°F before baking
- Rotating the sandwich halfway through baking for even color
Chef Tips from the Video
- A high‑hydration dough (around 62%) creates a light, airy pocket when baked.
- Brush oil on both sides of the folded dough to achieve a crisp, non‑sticky crust.
- For extra flavor, add a pinch of garlic powder to the oil before brushing.
Troubleshooting
Dough tears while folding.
Let the dough rest an additional 5 minutes to relax the gluten, or lightly flour the surface before shaping.
Bread is undercooked or dense.
Ensure the oven and stone are fully preheated to 413°F and bake for the full 15 minutes, rotating halfway.
Filling makes the bread soggy.
Apply pesto sparingly and let the baked pocket cool slightly before adding moist fillings.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 2 days.
Freezer: Wrap in foil then place in a freezer bag; lasts up to 1 month. Reheat in oven.
Room temperature: Do not leave out more than 2 hours; best served immediately.
Make-Ahead Tips
- Bake the folded dough pockets ahead of time and store them refrigerated; reheat in a 350°F oven for 5‑7 minutes before adding fresh fillings.
- Prepare black garlic cream and pesto a day ahead to save time.
Frequently Asked Questions
What is the cultural significance and history of the pizza sandwich in Italian-American cuisine?
The pizza sandwich is a modern adaptation that grew out of the Italian‑American tradition of using leftover pizza dough to create handheld meals, especially in street‑food markets where quick, portable options are prized.
What are the traditional regional variations of pizza sandwiches in Italy?
In Italy, similar concepts appear as "panini al forno" where focaccia or ciabatta is filled with cured meats and cheese, but the folded, oven‑baked pocket style popularized in the U.S. is a newer, creative twist.
How is the pizza sandwich traditionally served in Italian street food culture?
It is typically served hot, sliced in half, and eaten on the go, often accompanied by a simple drizzle of olive oil or a spread of pesto, reflecting the emphasis on fresh, bold flavors.
What occasions or celebrations is the pizza sandwich associated with in Italian-American communities?
It’s a popular snack at festivals, farmers’ markets, and casual gatherings where leftover dough can be repurposed into a satisfying bite for friends and family.
What makes the pizza sandwich special or unique in Italian cuisine?
It combines the airy, yeasted texture of pizza crust with the convenience of a sandwich, allowing the dough’s flavor to shine while showcasing classic Italian fillings like pesto, ham, and provolone.
What are the most common mistakes to avoid when making the pizza sandwich?
Common errors include tearing the dough while folding, under‑baking which leaves a doughy interior, and over‑loading the sandwich with wet fillings that make the crust soggy.
Why does this pizza sandwich recipe use a high‑hydration dough and a hot pizza stone instead of a regular baking sheet?
A high‑hydration dough creates a light, airy crumb, and the hot stone delivers rapid, even heat that puffs the pocket quickly, giving a crisp exterior without drying the interior.
Can I make the pizza sandwich ahead of time and how should I store it?
Yes, bake the folded dough ahead, wrap it tightly, and refrigerate for up to 2 days. Reheat in a 350°F oven before adding fresh fillings, or freeze for up to a month.
What texture and appearance should I look for when the pizza sandwich is done cooking?
The crust should be golden‑brown and slightly crisp, while the interior should be puffed and airy, resembling a soft bread pocket that holds its shape when sliced.
What does the YouTube channel Peddling Pizza specialize in?
The YouTube channel Peddling Pizza specializes in creative pizza‑centric recipes, street‑food inspired dishes, and innovative ways to use pizza dough for sandwiches, snacks, and meals.
How does the YouTube channel Peddling Pizza's approach to Italian cooking differ from other Italian cooking channels?
Peddling Pizza focuses on modern, portable twists on classic Italian staples, emphasizing quick‑fire techniques, high‑hydration doughs, and inventive sandwich concepts that differ from traditional pasta‑centric content on many other Italian channels.
Last updated: September 6, 2026
