Grilled Pizza Sandwiches

Preparation of Yeast Dough:
Dissolve the yeast in lukewarm water and let it swell for 5-10 minutes. Then knead it with the other ingredients into a smooth dough. If using a kitchen machine, knead the dough on the lowest setting for 10 minutes. This makes it particularly fluffy. Let the yeast dough rest covered at room temperature for at least 60 minutes.

Preheat the pizza stone for about 30 minutes on the grill or in the oven at least 230 degrees Celsius.
WARNING, place the pizza stone on the cold grill or in the oven and slowly bring it to temperature. Discover more tips and tricks on how to use the pizza stone, what you can do with your pizza stone, and how you can easily clean your pizza stone.

Next, divide the pizza dough into two equal-sized balls. Form each into a round flatbread with your hands. Drizzle each flatbread with olive oil, fold in the middle, and place on the preheated pizza stone. Bake for about 12-15 minutes until crispy.

The Filling:

Slice the onion and tomatoes into fine pieces with your Santoku knife.
Wash the arugula and spin dry.
Take the pizza sandwich off the pizza stone, spread with pesto, and fill with the remaining ingredients.
The sandwiches can be filled with various ingredients to taste – to each their own.

Wishing you success and a happy Father’s Day.

Your Tyrolit Life Team and Simone

Yeast Dough:

500g wheat flour
20g fresh yeast
300ml lukewarm water
3 tbsp olive oil + olive oil for brushing
15g salt

Filling:

1 red onion
2 tomatoes
2 handfuls of arugula
2 tbsp basil pesto
100g prosciutto
1 ball of Burrata
Parmesan
Red balsamic vinegar