Naughty Neapolitan Pizza Sandwich

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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