Pizza Dough Sandwiches

INGREDIENTS

3 ½ cups all-purpose flour, plus more for dusting
1 ½ cups warm water (105°F-110°F)
1 tablespoon honey
2 tablespoons olive oil
2 ¼ teaspoons instant yeast
1 teaspoon Diamond Crystal® Baking Salt
2 cups basil pesto, homemade or store-bought
1 lb salami, thinly sliced
4 cups packed baby arugula
8 ¼-inch slices fresh mozzarella cheese
Diamond Crystal® Kosher Salt, for garnish

DIRECTIONS

Combine flour, water, honey, olive oil, yeast and baking salt in bowl of stand mixer fitted with dough hook. Mix on medium-low speed until a smooth dough forms, about 8-10 minutes.
Place dough into lightly greased bowl and cover tightly with plastic wrap. Let rise in warm place until doubled in size, about 1 hour.
Preheat oven to 425°F. Line rimmed baking sheet with parchment paper and set aside.
Punch down dough and divide into 4 equal portions. Roll out each ball of dough into circle shape about ¼-inch thick.
Drizzle tops of dough with olive oil and fold in half. Bake until golden-brown and lightly toasted, about 10-15 minutes.
Let dough cool slightly before opening, and filling each dough pocket evenly with pesto sauce, salami, arugula and mozzarella. Garnish with a sprinkle of kosher salt and serve. Enjoy!