If you’ve been on Instagram for just a minute you will probably have seen these trending pizza sandwiches. They’re delicious. I highly recommend you make these! I’ve used my sourdough pizza base recipe, and then any surplus dough I used to make extra pizzas for easy mid-week dinners!
Serves 3
Ingredients
- Half batch of sourdough pizza base, divided into 3 small balls, rested for 30 minutes before cooking (or make a full batch and use any leftover dough for pizzas)
- 3 tsp rice flour
- 3 tsp extra virgin olive oil
- Half portion of wild garlic pesto
- 120g rocket, or other salad leaf of choice
- 250g cherry tomatoes, sliced in half
- 1 ball burrata
- A few basil leaves
Method
- Preheat the oven to maximum temperature with your pizza stone and allow to fully heat.
- Use a little rice flour and shape the dough into a disk in the same way you would for a pizza. Brush half the surface with 1 tsp of the olive oil, and fold the unbrushed side over the top. Transfer to the pizza stone to cook for 6-8 minutes till golden and crispy.
- Once cooked, generously spread the wild garlic pesto on the inside of the pizza dough, and fill with rocket, tomatoes, burrata and basil leaves.
- Enjoy immediately!