the Pizza-panini recipe

This recipe uses ciabatta and classic pizza toppings for a delicious, warm, Italian-inspired sandwich. A panini press compresses the bread during cooking to achieve a beautifully crispy finish, but excellent results can also be achieved using a griddle or heavy frying pan.

Schedules

Preparation time: 5 minutes

Cooking time: 5 to 10 minutes

Serves

1

Ingredients

• 1 small ciabatta roll with olives

• 1 tablespoon of nduja

• 75 g mozzarella, sliced ​​and patted dry or grated

• 4-5 fresh basil leaves

• 4 cherry tomatoes, cut in half

• A large pinch of crushed pepper flakes, optional

• Olive oil, for drizzling

Method

1. Divide the roll in half and spread the ‘nduja on one side. Place the mozzarella on top, followed by the basil and tomatoes. Season and sprinkle with chili flakes, if using.

2. Close the roll and drizzle the outside with olive oil.

3. Cook in a panini press for 4 to 5 minutes or grill in a preheated skillet or skillet for 3 to 4 minutes on each side, pressing firmly with a spatula while cooking.

4. Check that the cheese is melted before serving and be careful when eating as the tomatoes can get very hot.

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