Caprese pizza sandwich with burrata and pesto. A dough without kneading

This quick pizza sandwich is the result of a request at home: some wanted pizza and others wanted a sandwich so after seeing something similar on Instagram we decided that we would make it but with real pizza dough.

A dough that does not need chewing, just resting and that could be used to make pibas at home but also for this wonderful sandwich.

Ingredients

For the pizza dough

500 gr strong flour
340 ml of water
3g dry yeast or 6 fresh yeast
15 gr sal
30 ml of extra virgin olive oil
60 g grated Grana Padano

For pesto

2 cloves of garlic
100 g of Grana Padano
35 g pine nuts
35 g pistachios
150 g fresh basil leaves
150 ml extra virgin olive oil

For the sandwich

200 g de tomates cherry
2 cloves of garlic
1/4 teaspoon pepperoncino flakes or hot paprika
20 ml of extra virgin olive oil
1 burrata
60 g grated Grana Padano

Directions

For the pizza dough, mix the water with the salt in a bowl. We add half of the flour and mix with a wooden spoon or with a Danish whisk like mine.

We add the rest of the flour with the yeast and stir until we obtain a dough that will not be uniform but nothing happens. We form a ball and let it rest for 2 hours.

Lightly flour the counter and put the dough. We cut the dough into two parts and make a ball with each one. Cover with a cloth and rest for an hour until it has doubled in volume.

For the pesto, in a food processor, grind all the pesto ingredients until you obtain a smooth dough and set aside.

For the cherry tomatoes, we cut them in half. In a frying pan with a little olive oil, sauté the chopped garlic. Add the halved tomatoes and sauté for a couple of minutes until they begin to release a little juice. We reserve.

Once the dough is ready, we stretch it with the tips of our fingers along the edge and then we stretch it on one side and rotate it little by little until it forms a circle of about 35 cm.

We cover half of the pizza with a little extra virgin olive oil, we cover it with completely grated Grana Padano and we fold half of it over itself as if it were a dumpling. We bake at 220ºC with heat up and down for about 18 minutes until the top is lightly toasted.

We take it out of the oven, open it, fill it with a layer of pesto and put the arugula leaves on top. We cover with the burrata and some flakes of pepperoncino or hot paprika.

We put the cherry tomatoes on top and finish by grating a little Grana Padano. We close the sandwich and enjoy!

Tips and Tricks

You can fill it with whatever you want
You can freeze the pizza dough after the first rest and then defrost it and make the second rest.
Difficulty: easy
Preparation time: 30 minutes plus rest time
Servings: 2 pizzas or sandwiches