You will need: Fireclay bricks / Celtic pot ® Frying plate/lid or Celtic bowl
Working hours: 50 minutes
Baking time mushroom "bacon": ca. 20 minutes
Baking time Panuozzi: ca. 20-25 minutes

Preheating: approx. 30 minutes
Top heat mushroom "bacon": approx. 250-280°C
Panuozzi top heat: approx. 300-350°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat mushroom "bacon": approx. 200-250°C
Panuozzi top heat: approx. 280-300°C
Fireclay brick: approx. 140-160°C

Ingredients (for 10 pieces)

Make the dough the day before:

• 1 kg wheat flour type 550 or pizza flour type 00 
• 24 g salt
• 3 g fresh yeast (room temperature)
• 650 ml cold water
• 2 tbsp olive oil

For the mushroom "bacon":

• 150 g king oyster mushrooms
• 3 tbsp each soy sauce, maple syrup, olive oil

For the chickpea salad:

• 700 g tinned chickpeas
• 60 g olive oil
• 60 g tomato purée
• 2 cloves of garlic, finely chopped
• Juice of ½ lemon
• 1 bunch parsley, finely chopped
• 2-3 tsp sambal oelek
• Salt, pepper
• ½ teaspoon cumin, to taste

For the topping:

• 800-900 g strained tomatoes
• Baby spinach leaves
• 2-3 red onions, cut into rings
• Cucumber slices

In addition:

• Olive oil
• Semola for the work surface

Make the dough for the panuozzi the day before:

Pour the water into the mixing bowl of the food processor. Add the flour, yeast and salt and knead into a smooth dough using the dough hook of the food processor for approx. 10 minutes. Add the olive oil and knead in. Shape the dough into a ball and place in a bowl or dough pan brushed with olive oil. Cover and leave to rise at room temperature for approx. 2-3 hours. Then leave to rise in the fridge (4°C) for 12-48 hours.

On baking day:
Remove the dough tray from the fridge and leave the dough to acclimatize at room temperature for approx. 1 hour.

Sprinkle the work surface with a little semolina. Place the dough on the work surface and divide into 10 equal pieces (170 g each). Roll these into even, smooth balls.

Place the dough pieces in a mold or pizza tin, cover and leave to rise at room temperature for approx. 3-5 hours.

During this time, prepare the filling and heat the Merklinger to approx. 250-280°C (BOBBY: approx. 200-250°C).

For the chickpea salad:
Drain the chickpeas in a sieve and place in a large bowl. Mix the olive oil and tomato purée in a small bowl and add to the chickpeas. Roughly mash everything with a potato masher. Mix in the remaining ingredients and season with salt, pepper and cumin.

For the mushroom bacon:
Heat the Celtic dish or Celtic pot® frying plate/lid directly on the fireclay bricks.

Clean and slice the mushrooms.
Mix the soy sauce, maple syrup and olive oil in a bowl and marinate the mushroom slices in it. Bake the mushroom slices on the hot ceramic hob for approx. 20 minutes until crispy. Turn once. Remove from the Merklinger and leave to cool.

For the Panuozzi:
Heat the Merklinger to approx. 300-350°C (BOBBY: approx. 280-300°C). Spread the semola on the work surface. Now pick up the dough pieces with a dough scraper and turn them in the semola. Carefully stretch a little. Bake in the hot Merklinger for approx. 20-25 minutes.

Remove the panuozzi from the oven and cut in half.

Season the strained tomatoes with a little salt. Spread 2-3 tbsp of it on the bottom half of the panuozzi. Drizzle with a little olive oil.

Put both halves back into the Merklinger for a few minutes. (The top half - with the cut side facing down).

Then fill the hot panuozzi with baby spinach leaves, onion rings, chickpea salad and the mushroom "bacon".










Tip: Did you have a pizza party and there's still some dough left?
Then bake panuozzi right away! Freeze them while still slightly warm and the sandwich fun is guaranteed on another day!

Of course, this is just ONE way to fill these delicious Italian sandwiches.
A panuozzo can be filled with rocket, tomatoes, burrata, ham, salami, bresaola, porchetta, etc. as you wish. Just let your ideas run wild!


Tip: The chickpea salad is of course also ideal as a barbecue side dish.

You can refine it with feta and cucumber cubes and chopped red onions and sun-dried tomatoes.


Tip: The vegan mushroom 'bacon' can be used anywhere you would normally use bacon. Whether to refine soups or in your spaghetti carbonara.
It is best to make it in advance, as it will keep for about two weeks if refrigerated.