Muffaletta Pizza with all the flavors of the famous New Orleans sandwich on a chewy, homemade pizza dough. Lots of meat, lots of olives, some provolone, garlic, roasted red peppers, and chopped artichoke hearts.
3slicesCapicollaProsciutto, or smoked ham, cut into strips
Instructions
Mix all ingredients for olive salad. Refrigerate until needed.
You will need to make your pizza dough a day in advance, refrigerate it and bring it to room temperature for 90 minutes. You will want a ball of dough that is about 8 ounces for each pizza.
Preheat oven to 500 degrees or as hot as it will go with a pizza stone in the oven.
Use your fingers to press the disk of dough out some and then let it rest for 5 minutes before proceeding. If it gets to where it doesn't want to stretch anymore, let it rest a few minutes.
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.
Use a paddle to transfer pizza to pizza stone and cook until cheese is melted and crust is brown, about 5 -10 minutes depending on how hot your oven is.
Notes
You can use homemade or store-bought pizza dough for this recipe.Nutritional info is provided as an estimate only and will vary based on brands or products used.