Muffuletta-Inspired Pizza
Transform the classic muffuletta sandwich into a savory pizza with a medley of olives, provolone, ham, and a crispy crust.
Equipment
- mixing bowl
- wire rack
- Pizza pan or baking sheet
- Measuring cups and spoons
Ingredients
- ½ cup finely chopped celery
- ⅓ cup chopped pimento-stuffed green olives
- ¼ cup chopped pepperoncini
- ¼ cup chopped cocktail onions
- 1 clove garlic minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons dry Italian salad dressing mix
- 3 ounces thin-sliced deli ham or salami diced
- 8 ounces shredded provolone cheese
- 2 uncooked 12-inch pizza dough crusts
- Extra virgin olive oil for drizzling
Instructions
- Mix the celery, green olives, pepperoncini, cocktail onions, garlic, olive oil, and Italian salad dressing mix to make a marinated olive salad.
- Chill overnight.
- Preheat the oven to 500°F.
- Combine the marinated olive salad with diced ham and shredded provolone cheese.
- Place one pizza dough crust on a pizza pan or baking sheet.
- Spread half of the mixture evenly over the crust.
- Drizzle olive oil lightly over the topping.
- Bake in the preheated oven for 8–10 minutes, or until the crust is golden brown and the cheese is melted.
- Remove the pizza from the oven and let it cool on a wire rack for 2–3 minutes before cutting into wedges.
- Repeat the process with the second pizza crust.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of arugula salad dressed with a lemon vinaigrette for a fresh balance to the savory flavors.Wine Advice:
Pair with a medium-bodied Chianti or a chilled Sauvignon Blanc for a delightful contrast.Nutritional Information
Calories: 320 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 13 g | Fiber: 2 g | Sugar: 2 g | Salt: 1.8 mg
