Muffuletta Pizza

This is one of those recipes where I think I left out more than I left in. I'm still claiming it as a new recipe though. 

Let's start with Muffulettas. My favorite of all time. First tried one in New Orleans and I was hooked. It's hard to find them here in Seattle, and trust me I try. There was a food truck that used to visit the parking lot at work that served them. Oh man, were those good. 

I like pizza and I like muffulettas, so this recipe made sense to me. 

What I skipped:

1. artichoke hearts. Gross. I could not find any good reason to add those to the olive spread.

2. roasted red peppers. Gross. I used green olives with pimientos in them to get that briny "pepper" flavor without the peppers. 

3. Mortadella. Not a fan. It wasn't too missed with the other meats on this pizza. I didn't do prosciutto (too expensive) instead did capicola, ham and Italian dry salami

What I added:

Red sauce. I couldn't imagine a pizza without pizza sauce. I think it made the pizza better. 

I'd make this again for sure. I love the olive salad part of this. 

Muffuletta Pizza

Recipe from Spicy Southern Kitchen

Serves 4

OLIVE SALAD

• 1/2 cup mixed chopped olives
• 1/4 cup chopped roasted red peppers
• 1/4 cup chopped marinated artichoke hearts
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano

PIZZA

• 1 pound fresh pizza dough
• 2/3 cup shredded mozzarella
• 3 slices Provolone cheese, cut into strips
• 3 slices salami, cut into strips
• 3 slices Mortadella, cut into strips
• 3 slices Capicolla, Prosciutto, or smoked ham, cut into strips

Mix all ingredients for olive salad. Refrigerate until needed.

Spread about 1/4 cup of olive mixture on pizza dough, being sure to get as much of the liquid as possible. It will flavor the dough and take the place of a sauce.

Sprinkle 1/2 cup shredded mozzarella on top. Scatter sliced provolone cheese and meat on top.

Finish with about another 1/4 cup olive salad sprinkled on top.

Transfer to preheated oven and cook until cheese is melted and crust is brown, about 5 -10 minutes depending on how hot your oven is.