Panzerotti – Closed Italian Pizza
  • 250 grams Pizza Dough for every Panzerotti (#213301)
  • Sliced Pepperoni (#250000)
  • Dried Herbs – Italian Mix (#450420)
  • 3 oz Mozzarella (170550)
  • 1 slice Prosciutto (#251305)
  • 6-7 Italian Meatballs (#260100)
  • 2 Tbsp. Pizza Sauce (#400010)
  • Salt & Black Pepper to taste (#110610 & 450440)
  1. Pull the dough with your hands to about 8 inches in diameter and over one half of it put the filling and close it with the other half.
  2. Brush the top with a little tomato sauce flavored with a few drops of garlic infused oil. Sprinkle some semolina on a pizza pan, put the panzerotti over it and bake it in a preheated oven at 400 F. Bake the panzerotti until it rises and a toothpick comes out clean.
  3. You can also make a vegetarian panzerotti by stuffing with grilled vegetables such as zucchini, eggplant, red peppers, onions, etc.