White Pizza Panini
This white pizza panini takes everything you love about white pizza by stuffing those toppings between perfectly grilled bread along with salty prosciutto and peppery arugula.
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Bread and cheese are two of my favorite things (hello, meatball Parm hero), 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 complement the mild ricotta flavor, even though I gussied it up 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!
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, as they might find it bitter.)
- Little cleanup: You only need a panini press or a pan to cook these Italian sandwiches.
Ingredients You’ll Need
- Whole Milk Ricotta: This adds a creamy texture to the panini. You can also use part-skim.
- Fresh Garlic: This enhances the flavor of the ricotta. You can sub with 1/8 teaspoon garlic powder.
- Pecorino Romano: You can use another sharp cheese, but Pecorino is preferable.
- Bread: A hearty bread that you can slice easily, like boule, is best.
- Olive Oil: Extra virgin is best, but you can also use regular olive oil or butter (unsalted).
- Provolone: This creates the “cheesy” part of the panini. Mozzarella is also good.
- Prosciutto: It provides a salty bite. You can use thinly sliced deli ham if you don’t have prosciutto.
- Arugula: This adds a nice, peppery bite. You can also use fresh spinach.
See the recipe card below for more information on ingredients and quantities.
How to Make White Pizza Panini
- Prepare the ricotta mixture: In a small bowl, combine the ricotta, garlic, and Pecorino. Divide into 4 quarters and set aside.
- Prepare the bread: Brush one side of each bread slice with olive oil.
- Fill the panini: With the oiled side of each slice face down, spread 1/4 of the ricotta mixture on 4 slices, followed by 2 slices of provolone, 2 slices prosciutto, and 1/4 cup arugula. Top with the remaining 4 bread slices, with the oiled side of each slice face down.
- Cook the panini: Heat a panini maker and cook the panini until golden brown and the cheese melts. You can also use a frying pan or grill pan.
Pro Tips
Make the ricotta mixture ahead of time: This will make arranging the panini even quicker and make the ricotta even more flavorful.
Make sure the bread slices with the oiled sides are face up: The oiled sides need to be exposed because those are what will actually cook and turn golden.
Suggestions for Variations and Substitutions
- Replace the provolone with mozzarella for a milder taste.
- Use garlic powder (about 1/8 teaspoon) instead of fresh garlic.
- Omit the prosciutto for a meat-free version. You can also use thinly sliced deli ham.
- If you find arugula too bitter, sub it with fresh spinach.
Recipe FAQs
No. Although a panini press is easiest, you can also make a panini in a frying pan or grill pan. Brown one side of the panini, flip it over, and brown the other side. When you flip it, you can lay a piece of aluminum foil on top of the panini and sit a heavy can (like canned tomatoes) on top of it to help press the sandwich down. You can also use a brick wrapped in aluminum foil.
A hearty round loaf, as opposed to a soft and/or narrow loaf, is best. Breads like boule and ciabatta or anything similar are good choices. They’re sturdy, and they’ll yield the wider slices you need to make this Italian sandwich.
Yes, but I suggest using unsalted butter.
Storage
Refrigerator
Wrap any leftovers in aluminum foil and store in the fridge for up to 3 days.
Freezer
I don’t recommend freezing any kind of sandwich.
Reheat
Reheat on an aluminum pan in the oven at 350F, uncovered, to help it crisp up and warm through evenly.
More Italian-Inspired Recipes
- Italian peppers with olives and breadcrumbs
- Linguine aglio e olio with roasted garlic
- Linguine with clams, anchovies, and breadcrumbs
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
White Pizza Panini
Ingredients
For the Ricotta Mixture
- ½ cup ricotta whole-milk or part-skim
- 1 garlic clove small, peeled and grated (Note 1)
- 2 tablespoons Pecorino Romano cheese grated (Note 2)
- Black pepper freshly ground
For the Panini
- 8 slices bread preferably from a round loaf, like boule, each cut into ¼" slices
- ¼ cup olive oil extra virgin or regular (Note 3)
- 16 slices provolone divided (Note 4)
- 8 slices prosciutto divided (Note 5)
- 1 cup arugula tightly packed, divided (Note 6)
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.½ cup ricotta; 1 garlic clove, small, peeled and grated; 2 tablespoons Pecorino Romano cheese, grated; freshly ground black pepper
- 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 ¼ cup isn't enough.8 slices bread, ¼ cup olive oil
- With the non-oiled sides of the bread face up, spread 4 of them with the ricotta mixture (use ¼ of the mixture per slice). Top each ricotta slice with 4 slices of provolone, 2 slices of prosciutto, the arugula (about ¼ cup each), then the remaining 4 slices of bread (the non-oiled sides should be face down, oiled sides face up).16 slices provolone, 8 slices prosciutto, 1 cup arugula
- 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 frying pan or 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.
