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Panuozzo Campana with spianata

Crispy panuozzo with smoked scamorza, spicy spianata and arugula, finished with olive oil and black pepper.

Ingredients

Olive oil
Smoked scamorza
1Panuozzo Campana
Freshly ground black pepper
Arugula
Spianata piccante

Preparation

  1. Bake the Panuozzo Campana for about 6–8 minutes in an oven at 220°C.
  2. Open the bread and drizzle with olive oil.
  3. Top with slices of smoked scamorza, slices of spianata piccante and arugula.
  4. Finish with extra olive oil and freshly ground black pepper.