MUFFALETTA PIZZA RECIPES

MUFFALETTA PIZZA | JUST A PINCH RECIPES

Muffaletta Pizza | Just A Pinch Recipes image

This pizza has it all! Great pizza for a Saturday night with a movie! Recipe Source~ cdkitchen.com

Provided by Angela Pietrantonio @mrsjoepie

Categories Other Main Dishes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 23

Ingredients

OLIVE MIX
8 large black olives, pitted
8 - pitted green olives
2 tablespoon(s) chopped celery
2 tablespoon(s) chopped red onion
2 clove(s) chopped garlic
6 - chopped fresh basil
1 tablespoon(s) chopped fresh parsley
2 tablespoon(s) olive oil
1/2 teaspoon(s) dried oregano
- salt and freshly ground black pepper, to taste
PIZZA CRUST
1 package(s) (16 oz size) ready made pizza crust
1 tablespoon(s) olive oil
1/2 teaspoon(s) garlic powder, to taste
- salt, to taste
PIZZA TOPPING
2 ounce(s) shredded mozzarella cheese
2 ounce(s) shredded provolone cheese
2 ounce(s) grated parmesan cheese
2 ounce(s) thinly sliced hard salami, cut into strips
2 ounce(s) thinly sliced mortadella, cut into strips
4 ounce(s) thinly sliced prosciutto, cut into strips

Steps:

o prepare olive mix: In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
To prepare pizza crust: Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
To prepare pizza topping: In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust. Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.

MUFFULETTA RECIPE: HOW TO MAKE IT

Muffuletta Recipe: How to Make It image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. —Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 35 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, FatContent 59g fat (18g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 2326mg sodium, CarbohydrateContent 25g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 35g protein.

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