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Recipe

Panuozzo with smoked turkey fillet, mozzarella and rocket

Campania's star sandwich, halal-style: an oven-baked pizza-dough bread, opened while still hot and filled with Mon Deliss smoked turkey fillet, melting mozzarella and rocket.

Published on 2 min readBy Mon Deliss

Balls of pizza dough on a floured worktop

The recipe

  • 30 min preparation
  • 15 min cooking
  • 2 h resting
  • Serves 4

Ingredients

  • 500 g T45 flour (or Italian type 00 flour)
  • 320 ml lukewarm water
  • 7 g dried baker's yeast (1 sachet)
  • 10 g salt
  • 2 tablespoons olive oil, for the dough
  • 250 g Mon Deliss smoked turkey fillet, thinly sliced
  • 250 g mozzarella
  • 12 cherry tomatoes
  • 2 handfuls of rocket
  • Olive oil, salt and pepper, for the filling

Method

  1. In a large mixing bowl, combine the flour and yeast. Add the lukewarm water and olive oil, mix, then add the salt. Knead for about ten minutes, until you have a smooth, supple dough.
  2. Cover with a tea towel and leave to rise for 1 hour 30 minutes at room temperature: the dough should double in size.
  3. Divide the dough into 4 pieces. Shape each one into an elongated loaf about 25 cm long, place them on a baking tray lined with baking paper and leave them to rest for another 30 minutes.
  4. Preheat the oven to 250 °C, or to its maximum temperature.
  5. Bake the breads for 10 to 12 minutes, until puffed up and nicely golden.
  6. Meanwhile, slice the mozzarella and halve the cherry tomatoes.
  7. Split the breads open horizontally, fill them with mozzarella and return them to the oven for 2 to 3 minutes, until it melts.
  8. Add the Mon Deliss smoked turkey fillet, the cherry tomatoes and the rocket, drizzle with olive oil, season with pepper, close and serve immediately.

What is a panuozzo?

Born in the early 1980s in Gragnano, near Naples, the panuozzo sits halfway between a pizza and a sandwich: it borrows its dough and oven baking from the former, and its shape and filling from the latter. The bread is baked, opened while still hot, then filled.

Traditionally filled with Italian charcuterie, it lends itself perfectly to a halal version: here, Mon Deliss turkey fillet, smoked over beech and alder wood, brings the smoky note.

Our tip

Add the Mon Deliss smoked turkey fillet last, once out of the oven: its slices stay supple and keep all their aroma. And serve without delay, while the bread is crisp outside and soft inside.

When it comes to cheese, if you pay attention to its composition, check the mozzarella label: some cheeses are made with rennet of animal origin.

Variations

  • More indulgent: add a few strips of grilled peppers or marinated aubergines.
  • Fresher: replace the mozzarella with burrata, added at the last moment.
  • With carpaccio: replace the smoked fillet with Mon Deliss turkey carpaccio, sliced very thinly.

Save time

No time to make the dough? Fresh shop-bought pizza dough will do: shape it directly into elongated loaves and leave them to rest for 30 minutes before baking.

For a sharing table, serve the panuozzi cut into pieces, alongside a halal appetiser platter.

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