Chef Maestro - Pizza, Pasta And Everyday Italian Recipes

Pasta and pizza recipes from a professional chef inspired by the Italian cuisine


Panzerotti Recipe - Closed Italian Pizza


250 grams pizza dough for each panzerotti,
1 oz. sliced pepperoni,
pinch of dried herbs - Italian mix,
3 ounces mozzarella,
1 slice of prosciutto,
6-7 Italian meatballs,
2 tablespoons pizza sauce,
salt and pepper to taste.

Recipe: Pull the dough with your hands to about 8 inches in diameter and over one half of it put the filling and close it with the other half. Brush the top with little tomato sauce flavored with a few drops of garlic infused oil. Sprinkle some semolina on a pizza pan, put the panzerotti over it and bake it in a preheated oven at 400 F. Bake the panzerotti until it rises and when you insert a toothpick in it, it comes out clean. You can, also make a vegetarian panzerotti, if you stuff it with grilled vegetables such as zucchini, eggplant, red peppers, onions, etc.

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Panzerotti recipe

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