How To Make Panuozzo
Prepare the Italian pizza dough, cover and store in the refrigerator for 24 to 72 hours.
Remove dough from refrigerator and allow to warm up before stretching.
Place baking stone, if you have one, in the center of the oven and preheat to 500°F for one hour to get it nice and hot.
Lightly flour your counter and stretch a piece of pizza dough into a circle, about 12 inches.
Spread the pesto over half of the circle, making sure not to go all the way to the edge. Sprinkle with shredded mozzarella cheese.
Fold over to make a half moon. You do not need to seal the edges, we need to add the filling.
Place it on a hot pizza stone or a preheated baking sheet. Bake at the highest temperature your oven allows until it puffs and turns golden with a few dark spots. This can be as quick as 8 to 10 minutes depending on your oven.
Remove from oven and gently open trying not to split the crust into two pieces.
Place the arugula on top of the pesto and melted cheese. Drizzle with olive oil and a few cracks of black pepper.
Lay prosciutto slices over the arugula.
Break apart the burrata cheese and spread it over the top.
Sprinkle with parmesan cheese, fold over, cut in half, and serve.
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