Pizza Sandwich Recipes

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PIZZA SANDWICHES



Pizza Sandwiches image

Pizza, meet the sandwich: When the best of both come together to form a handheld pocket of Italian flavors, it's sure to be love at first sight.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h20m

Number Of Ingredients 17

FOR THE DOUGH:
1 1/2 cups warm water (115 degrees)
4 1/2 teaspoons (two 1/4-ounce envelopes) active dry yeast
1/4 cup extra-virgin olive oil, plus more for bowl and baking sheet
1 tablespoon sugar
Coarse salt
4 1/3 cup all-purpose flour, plus more for surface
FOR THE FILLING:
6 vine-ripened tomatoes, sliced 1/4 inch thick
1/2 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup crumbled soft goat cheese (5 ounces)
32 thin slices soppressata (8 ounces)
1 pound fresh mozzarella, sliced 1/4 inch thick
8 ounces baby arugula (about 10 cups)
2 cups fresh basil
2 tablespoons fresh lemon juice (from 2 lemons)

Steps:

  • Make the dough: Pour warm water into a large bowl; sprinkle with yeast, and let stand untilfoamy, about 5 minutes. Whisk oil, sugar, and 2 teaspoons salt into yeast mixture. Add flour,and stir until a sticky dough forms. Turn out dough onto a floured surface, and knead until smooth, about 8 minutes. Transfer to an oiled bowl, and turn to coat. Let stand, covered, in a warm place until doubled in volume, about 1 hour.
  • Meanwhile, make the filling: Preheat oven to 400 degrees. Spread tomatoes on a rimmed baking sheet, drizzle with 3 tablespoons oil, and season with salt. Roast, flipping after 30 minutes, until shrunken and slightly dehydrated, 45 minutes to 1 hour. Let cool. Raise oven temperature to 500 degrees (with convection on if possible).
  • Turn out dough onto a lightly floured surface, and divide into 8 pieces. Form each into a ball.Let rest, draped with plastic wrap, for 15 minutes.
  • Place 1 dough ball on a lightly oiled baking sheet, and shape into a 7 1/2-inch round. Arrange a layer of tomatoes on half of the dough, and dot with 2 tablespoons goat cheese. Top with 4 slices soppressata. Tear off pieces of mozzarella, and place over top. Fold dough over to enclose filling, but do not seal. Repeat with remaining dough, tomatoes, goat cheese, soppressata, and mozzarella (arranging 4 sandwiches per baking sheet). Bake until golden and cooked through, about 10 minutes. Remove from oven. Let cool for at least 15 minutes before serving.
  • Meanwhile, toss arugula and basil with lemon juice and remaining 1/4 cup plus 2 tablespoonsoil. Season with salt and pepper.
  • Open each sandwich, and fill with arugula-basil mixture. Cut each in half.

SUPER EASY PIZZA SANDWICH



Super Easy Pizza Sandwich image

I was hungry one day and had these supplies all sitting around, so then I decided to make something quick and easy out of them. It's so yummy! **Note** After baking, cut it in half to see if the cheese is melted through, if it isn't, pop it back in the oven (still cut) for another 3 minutes or so.

Provided by Chef Kitten

Categories     Lunch/Snacks

Time 11m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

2 slices bread (I use wheat)
pizza sauce
shredded cheese (I use 2 different kinds)
pepperoni

Steps:

  • Preheat oven to 375 degrees.
  • Toast the bread in a toaster-- do not burn or over-toast.
  • After they're toasted, place on a plate and spread the pizza sauce over one side of both slices.
  • Sprinkle one layer of cheese, then add a layer of pepperoni, then another layer of cheese on one slice.
  • Place the other slice on top and put on a cookie sheet.
  • Bake for about 6 minutes, or until cheese is melted, wait to cool, and enjoy.

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8

PIZZAWICHES



Pizzawiches image

"Kids of all ages will love these pizza-flavored sandwiches," promises Omaha, Nebraska's Jennifer Short. And because the meat-filled buns don't need to thaw before baking, they make an ideal after-school snack.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 sandwiches.

Number Of Ingredients 10

2 pounds ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
12 hamburger buns, split
3 to 4 tablespoons butter, melted

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, oregano, chili powder and garlic salt. Bring to a boil. Remove from the heat; stir in cheeses. Place about 1/3 cup meat mixture on each bun. Brush tops of buns with butter. , Place on an ungreased baking sheet. Bake at 375° for 7-9 minutes or until cheese is melted. Or wrap sandwiches in foil and freeze for up to 3 months., To use frozen sandwiches: Place foil-wrapped buns on an ungreased baking sheet. Bake at 375° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 381 calories, Fat 19g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 630mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

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