This is a classic Panzerotti recipe. A Panzerotti is a handheld, deep fried Italian turnover stuffed with traditional pizza ingredients and it tastes wonderful.

Our from-scratch dough and simple filling will make this Panzerotti recipe a hit in your house!

SUPPLIES:
• The Quattro or Primo Wood Burning Pizza Oven
• Acacia HardWood Pizza Peel

INGREDIENTS:
Classic Pizza Dough
Fresh Mozzarella Cheese, cut in cubes and well strained
Prosciutto Cotto
Cremini Mushrooms
Salt to taste
San Marzano Tomato Sauce
Zerillo Premium Extra Virgin Olive Oil

DIRECTIONS:
STEP 1
Fire up your Ciao Bella Pizza Oven. Aim for 350°F on the stones. You can check the temperature inside your oven quickly and easily using the built-in temperature thermometer gauge.

STEP 2
Using a small amount of flour, dust your work surface, your pizza dough, and your pizza peel.

STEP 3
Stretch the pizza dough ball out to 10 or 14 inches and lay it out on the pizza peel.

STEP 4
Top with Fresh Mozzarella Cheese, Prosciutto Cotto, Cremini Mushrooms, and a pinch of salt.

STEP 5
Using a brush or your finger dipped in water press down on the edges of the pizza dough to help the dough seal. Don't over do it!

STEP 6
Next, add a tablespoon of San Marzano Tomato Sauce.

STEP 7
Then cover one side over another to form a typical half-moon shape.

STEP 8
Squeeze the edges to help them stay sealed or crimp the edges with a pleat seal like shown in the video.

STEP 9
Finish with a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil. Be sure to rub in the oil, allowing for the top to get an even cook.

STEP 10
Slide the Panzerotti off the peel and into your oven and cook for 20 minutes, making sure to rotate the Panzerotti every 20 seconds for an even bake.

STEP 11
Once cooked, remove from the oven and top with a delicate drizzle of Zerillo Premium Extra Virgin Olive Oil.

STEP 12
Slice, serve and enjoy!

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