Pizza Bianca-Style Italian Sandwich with Burrata & Prosciutto

A showstopping sandwich that features homemade pizza bianca bread—crisp and airy—layered with creamy burrata, fresh tomatoes, a duo of prosciutto, marinated artichokes, peppery arugula, and basil. Finished with the richness of olive oil and a sprinkle of salt and pepper, this Italian creation is as beautiful to serve as it is satisfying to eat.

By @Toby Littlewood

Original recipe source

Cook time: 120 minutes

Servings: 2

Ingredients

• 300 grams 00 Flour high-quality Italian flour
• 6 grams Salt
• 3 grams Instant Yeast
• 50 grams Sourdough Starter optional, for enhanced flavor
• 180 grams Water room temperature
• 25 milliliters Olive Oil high-quality
• 0 Dough prepared in previous steps
• 0 Dough
• 0 Dough divided
• 0 Flour for dusting
• 0 Dough covered
• 0 Flour for dusting
• 0 Dough shaped
• 0 Olive Oil for drizzling
• 0 Salt flaky, for sprinkling
• 0 Dough prepared and shaped
• 0 Bread baked and cooled
• 0 Olive Oil for drizzling
• 0 Tomato sliced
• 0 Salt flaky, for sprinkling
• 0 Arugula washed and dried
• 0 Basil fresh, torn
• 0 Prosciutto Crudo thinly sliced
• 0 Prosciutto Cotto thinly sliced
• 0 Marinated Artichoke Hearts drained and quartered
• 0 Burrata torn into large pieces
• 0 Black Pepper freshly cracked
• 0 Olive Oil for finishing
• 0 Bread top half

Instructions

1. Combine 00 flour and salt on one side of the stand mixer bowl, and instant yeast on the opposite side. If using, add the sourdough starter as well.
2. Start the mixer on low speed. Pour in the water and allow the dough to come together, then add the olive oil. Continue mixing until a rough dough forms.
3. Let the dough rest, covered, for 10-15 minutes to allow the flour to hydrate (autolyse).
4. Mix on medium-high speed for 5-8 minutes until the dough becomes smooth, elastic, and pulls away from the bowl.
5. Divide the dough into two equal balls, lightly flour and round each. Place on a tray and cover with plastic wrap.
6. Let the dough proof in the refrigerator for 12-72 hours, or at room temperature until doubled in size if using the same day.
7. Preheat your pizza oven to 700°F (370°C) or set your home oven as hot as it will go (ideally 500°F/260°C). Place a pizza stone or heavy baking sheet inside to heat.
8. On a floured surface, gently stretch one dough ball into a rustic oval or rectangle, about 1/2-inch thick. Place on parchment paper.
9. Dimple the surface deeply with your fingertips, drizzle with olive oil, and sprinkle with flaky salt.
10. Slide the dough onto the preheated stone and bake for 10-15 minutes, rotating once, until golden, crisp on the bottom, and puffed.
11. Let the bread cool fully on a rack, then split horizontally with a serrated knife.
12. Drizzle both inner cut sides with olive oil and layer the bottom with fresh tomato slices. Sprinkle with flaky salt.
13. Add a layer of arugula and scatter torn basil leaves over the tomatoes.
14. Arrange slices of prosciutto crudo and prosciutto cotto for a blend of cured and cooked ham. Distribute marinated artichoke hearts evenly.
15. Gently tear burrata open and nestle generous spoonfuls on the sandwich. Finish with cracked black pepper and a final drizzle of olive oil.
16. Close the sandwich with the top half of the bread, pressing lightly. Slice crosswise to reveal the layered filling. Serve immediately.