White Pizza Panini
This white pizza panini takes everything you love about white pizza by stuffing the toppings between perfectly grilled bread along with salty prosciutto and peppery arugula.
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White Pizza Panini
Bread and cheese are two of my favorite things in the world, and if there’s a chance of eating something pizza-like without having to actually make pizza, I’m there. Enter this white pizza panini, which takes all the deliciousness of a white pizza — mainly the cheese — and dresses it up with two toppings you’ll sometimes find on one: salty prosciutto and peppery arugula.
Although mozzarella is the more common cheese found on a white cheese pizza, I opted for provolone here for its sharper bite. I also thought it would better offset the mild ricotta flavor, even though I gussied up the ricotta with a good amount of Pecorino Romano cheese.
If you don’t already know, I’m a big fan of Pecorino Romano. Pungent and salty, Pecorino is my go-to cheese. If you typically use a generic parmesan, I encourage you to opt for Pecorino. It’s a little pricey, but you can buy it in bulk, freeze it, and use it straight from the freezer if you purchase the finely grated one. Also, a little goes a long way, although that doesn’t stop me from using more of it than I probably need to!
Ingredients You’ll Need
- Whole Milk Ricotta
- Fresh Garlic
- Pecorino Romano
- Italian Bread
- Olive Oil
- Provolone
- Prosciutto
- Arugula
Why You’ll Love This White Pizza Panini
It’s perfect for a mid-week dinner: This comes together quickly and easily, and you can prepare the ricotta mixture beforehand.
It’s family friendly: This recipe will please adults and kids alike. (You may want to omit the arugula for the little ones, though.)
Pro Tips
Make the ricotta mixture ahead of time: This will make arranging the panini even quicker and make the ricotta even more flavorful.
Suggestions for Variations and Substitutions
- Replace the provolone with mozzarella for a milder taste.
- Use granulated garlic (about 1/8 teaspoon) instead of fresh garlic if you’re not planning to ward off vampires.
- Omit the prosciutto for a vegetarian version.
- If you find arugula too bitter, sub it with fresh spinach.
Leftovers
Wrap any leftovers in aluminum foil and store in the fridge for up to three days. Reheat on an aluminum pan in the oven to help it crisp up and warm through evenly.
For more Italian-inspired favorites, try the following:
- Italian peppers with olives and breadcrumbs
- Linguine aglio e olio with roasted garlic
- Linguine with clams, anchovies, and breadcrumbs
White Pizza Panini
Ingredients
For the Ricotta Mixture
- 1/2 cup whole milk ricotta
- 1 small garlic clove, grated
- 2 tablespoons Pecorino Romano cheese
- Pinch of freshly ground black pepper
For the Panini
- 8 slices bread (preferably from a round loaf, like boule), each cut into 1/4" slices
- 1/4 cup olive oil ("regular" or extra-virgin)
- 16 slices provolone
- 8 slices prosciutto
- 1 cup arugula, tightly packed
Instructions
- In a small bowl, mix the ricotta, garlic, Pecorino, and black pepper with a fork until blended well. Divide the mixture into 4 quarters and set aside.
- Brush 1 side of each slice of bread generously with the olive oil (don't saturate it), and place the oiled sides face down when done. Use more olive oil if the 1/4 cup isn't enough.
- With the non-oiled sides of the bread face up, spread 4 of them with the ricotta mixture (use 1/4 of the mixture per slice). Top each ricotta slice with 4 slices of provolone, then 2 slices of prosciutto, then the arugula (about 1/4 cup each), then the remaining 4 slices of bread (the non-oiled sides should be face down, oiled sides face up).
- Heat a panini maker. Add as many panini as can fit on it and cook until the bread is golden brown and the cheese is fully melted.Note: If using a grill pan, flip the panini over to cook both sides. Top the panini with aluminum foil then a heavy object like a can or brick to help flatten them.