• The Ultimate Pizza Sandwich


Mortadella & Prosciutto Pizza Sandwich

By Andrew Zimmern

This, my friends, is the epic Italian hero of my dreams. Instead of a hoagie roll, I’m using pizza dough, folded onto itself before it’s freshly baked to create a pizza pocket begging to be filled with all of your favorite ingredients. My go-to fillings are a homemade pistachio pesto, mortadella, prosciutto and burrata, all topped off with a bright tomato salad. I’m drooling just thinking about how delicious this is, especially with my Citrus Herb seasoning blend, which would brighten any recipe with the flavors of the Mediterranean.

The Ultimate Pizza Sandwich



  • Pizza dough ball, store-bought or homemade (my recipe below)
  • Olive oil
  • 1 teaspoon Citrus Herb seasoning
  • Sliced mortadella
  • Sliced prosciutto
  • 2 burrata balls, about 4 ounces each
  • Pistachio pesto (recipe below)
  • Tomato salad (recipe below)

Pistachio Pesto

  • 1 garlic clove
  • 1/2 cup shelled pistachios
  • 1 cup parsley leaves
  • 1 cup basil leaves
  • 1 tablespoon Citrus Herb seasoning
  • 4 ounces parmesan cheese, grated or sliced
  • 1/2 cup olive oil
  • Salt
  • pepper

Tomato Salad

  • 1/4 cup parsley leaves, chopped
  • 1/2 red onion, thinly sliced
  • 1 large ripe tomato, halved and thinly sliced
  • 2 teaspoons Citrus Herb Seasoning
  • Handful of basil leaves, julienned
  • 2 tablespoons red wine vinegar


Place a pizza stone in your oven and preheat to 475 degrees F.

Stretch the dough into a 12-inch round and place on a floured pizza peel. Drizzle generously with olive oil and a teaspoon of my Citrus Herb seasoning, and fold in half, to create a half circle. Drizzle the top with more olive oil. Slide onto the preheated pizza stone and bake for about 10 minutes. Remove from the oven and allow to cool completely.

Meanwhile, make the pistachio pesto. In a blender or food processor, combine all of the pesto ingredients. Blend until smooth. Reserve.

For the tomato salad, combine all of the ingredients in a mixing bowl and toss to combine. Reserve.

Start layering your sandwich. Unfold the cooked and cooled pizza crust. Spread the bottom generously with the pistachio pesto. Add mortadella, prosciutto and burrata. Top with the tomato salad. Enjoy!

Pizza Dough

Makes two 12-inch pies, or one really big one

  • 1 cup of 00 flour
  • 1 cup of AP flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon active dry yeast
  • 1 teaspoon extra virgin olive oil


Whisk together the flours and salt.

In a large bowl combine 1 cup lukewarm water, the yeast and the olive oil.

Add the flour mixture to the yeast bowl and begin to combine with your hands, eventually kneading it when it comes together for several minutes. Drape a towel over the bowl and let it rest for 25 minutes.

Knead rested dough for 3-5 minutes by hand. Using a dough scraper, divide the dough into 2 equal pieces. Then shape each piece into a ball. Place on a heavily floured wooden board and cover with a damp cloth. I let mine rest/rise for 3 hours in a warm spot in my kitchen.

To utilize, transfer dough balls onto another floured surface to stretch it and shape as desired.

Like this recipe? You may also enjoy:

Recipe Finder

Related Recipes


Main Ingredients


Back to Recipes Page