Lunch · Italian

Panuozzo with ham, mozzarella & pesto

A pizza-dough sandwich from the Amalfi coast: the bread is baked, split and filled while still warm. Ham, mozzarella and pesto do the rest.

In one portion

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Where the calories come from

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£1.16a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

4 portions1 portion

Start the dough in a large bowl. Stir the yeast and a pinch of salt into the flour, then add some of the olive oil with about 190ml of warm water and work it into a soft dough.
Dust the worktop with flour and knead the dough on it for 10 minutes. When it feels smooth and springy, put it back in the bowl under a cover and leave it for about 1 hour to double in size.
Cut the dough into 4 pieces and shape each into a short baguette, pressing it flat. Leave them for 15 minutes to rest while the oven heats to 240°C (fan 220°C).
Give them 12-15 minutes in the oven, until they sound hollow when you tap the underside and the loaves are risen and pale gold.
Cut each warm loaf in half lengthways and spread pesto over the inside of both halves.
Pack in the ham, then the mozzarella and tomato, and add the rocket if you like. Drizzle the rest of the olive oil over the filling.
Put the sandwiches back in the oven with the heat off and leave for 2 minutes, until the mozzarella softens.