Pizza sandwiches are taking over social media—and for good reason. Made by folding and baking pizza dough brushed with olive oil, they’re light, crispy, and perfect for holding bold fillings. After trying one stuffed with homemade pesto, pan-seared chicken, pickled onions, heirloom tomato, and burrata, I was instantly obsessed. They're endlessly customizable, super satisfying, and honestly, I’m tempted to make a whole series on them. While I’ve dabbled with sourdough, I always come back to my foolproof dry yeast dough—it’s simple, reliable, and totally delicious.
Ingredients
For the Pizza Dough
- 7¾ cups '00 flour
- 3 cups water (90–95°F)
- 1 tbsp + ¾ tsp fine sea salt
- ¼ tsp instant dry yeast
For the Pesto
- 2 garlic cloves
- 2 cups fresh basil leaves
- ⅓ cup extra virgin olive oil
- ¼ cup Parmigiano Reggiano cheese
- ¼ tsp coarse sea salt
- Freshly cracked pepper
For the Pickled Onions
- 3 red onions, thinly sliced
- 1½ cups distilled white vinegar
- 1½ cups water
- 3 tbsp granulated sugar
- 1 tsp sea salt
- 1 bay leaf
Additional Ingredients
- 2 chicken breasts
- 1 burrata
- 1 heirloom tomato
- Handful of micro greens
- Extra virgin olive oil & balsamic vinegar (for drizzling)
Directions
- Combine flour and most of the water in a large bowl, mix until shaggy, and let rest covered for 30 minutes.
- Mix yeast with the reserved warm water and let sit for 20–30 minutes until bubbly.
- Add sea salt and yeast mixture to dough, mix, and let sit for 30 minutes. Perform two sets of stretch-and-folds, 30 minutes apart. Cover and proof for 12 hours at room temperature.
- Divide dough into 6 balls, place on floured/oiled tray, cover with plastic wrap, and refrigerate overnight.
- Preheat oven to 550°F. Remove dough from fridge 20 minutes before baking. Stretch dough, brush both sides with olive oil, fold, and bake 8–12 minutes until golden.
- To make pesto: Use mortar and pestle to crush garlic with sea salt to a paste. Add basil in batches, then cheese, olive oil, and pepper. Set aside.
- For pickled onions: Add onions and bay leaf to a jar. Heat vinegar, water, sugar, and salt until dissolved, then pour over onions. Let sit.
- For chicken: Pat dry, season, and sear in oiled cast iron over medium-low heat until golden and internal temp reaches 160–165°F.
- Assemble sandwich with pesto, burrata, tomato, chicken, pickled onions, microgreens, and a final drizzle of olive oil and balsamic. Finish with flaky salt and pepper.
