If you love folding your pizza, you’ll love this take on a sandwich. This recipe makes a typical Italian sub even better by using a fluffy, tender pizza crust for the bread and fresh, decadent burrata for the cheese. Whether you start with your favorite homemade pizza dough recipe or a refrigerated dough from the store, this beautiful baked sandwich will satisfy every Italian craving.
“The salty cured meat paired with the creaminess of the burrata topped with vinaigrette, balsamic vinegar, and garlicky bread—it’s a real treat!” said recipe cross-tester Amanda Stanfield.
Ingredients
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1 (1 pound) refrigerated fresh pizza dough
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cooking spray
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2 teaspoons grated garlic
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1/4 cup extra-virgin olive oil, divided
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1 tablespoon red wine vinegar
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1/4 teaspoon kosher salt
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2 cups fresh baby spinach
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2 (4 ounce) balls burrata cheese, drained
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1 (6 ounce) package mixed cured meats (such as salami, capocollo, mortadella, prosciutto, and/or sopressata)
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1/2 cup drained sliced pepperoncini
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balsamic glaze, for drizzling
Directions
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Gather all ingredients.
![Folded Pizza Sandwich ingredients on a marble counter]()
Dotdash Meredith Food Studios
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Place pizza dough in a medium bowl greased with cooking spray and cover lightly with plastic wrap; let stand at room temperature until soft and pliable, about 1 hour.
![Dough in a metal bowl with plastic wrap]()
Dotdash Meredith Food Studios
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While dough sits, preheat oven to 450 degrees F (230 degrees C) with a rack in the center position. Stir together grated garlic and 2 tablespoons of the oil in a small bowl. In a separate bowl, whisk together vinegar, salt, and remaining 2 tablespoons oil. Set aside.
![Garlic and oil mixture in one bowl and vinegar mixture in another bowl next to a whisk]()
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Turn dough out onto a large sheet of parchment; cut dough into 4 equal pieces. Working one piece of dough at a time, stretch and roll dough piece into a (7-inch) circle. Brush dough with garlic-oil mixture; fold dough circle in half. Brush top of dough lightly with garlic-oil mixture. Place on a parchment-lined baking sheet. Repeat with remaining dough pieces and garlic-oil mixture.
![Dough on a counter next to dough on a prepared baking sheet]()
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Bake in the preheated oven until puffed and golden, 8 to 10 minutes. Let cool about 3 minutes.
![Baked folded pizza dough on a parchment paper surface]()
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Toss spinach with 1 1/2 tablespoons of the vinaigrette in a medium bowl. Tear burrata into 8 pieces. Open pizza bread gently and place 2 pieces of the burrata on the bottom half of each pizza bread.
![Folded pizza sandwich on a baking sheet next to sandwich ingredients on plates]()
Dotdash Meredith Food Studios
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Evenly stuff spinach, cured meats, and pepperoncini slices into each pizza bread.
![Hand spreading sauce on a Folded Pizza Sandwich]()
Dotdash Meredith Food Studios
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Drizzle with remaining vinaigrette and balsamic glaze. Serve immediately.
![Folded Pizza Sandwich on a blue plate]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 738 | Calories |
| 43g | Fat |
| 58g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 738 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 14g | 69% |
| Cholesterol 83mg | 28% |
| Sodium 1793mg | 78% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 3g | 9% |
| Total Sugars 6g | |
| Protein 30g | 59% |
| Vitamin C 16mg | 18% |
| Calcium 325mg | 25% |
| Iron 5mg | 25% |
| Potassium 381mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
