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Muffaletta Pizza

SUBMITTED BY: SGRINAVI

"A terrific variation on an old New Orleans Favorite. We serve it as an appetizer to guests. The olive salad mixture may be used at once, but is best when chilled overnight. Adjust the ingredients to taste."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	45 Min
COOK TIME	15 Min
READY IN	1 Hr
Original recipe yield 1 pizza

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

8 jumbo black olives, pitted
8 pitted green olives
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 cloves chopped garlic
6 leaves chopped fresh basil
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1 (16 ounce) package ready made pizza crust
1 tablespoon olive oil
1/2 teaspoon garlic powder to taste
salt to taste
2 ounces shredded mozzarella cheese
2 ounces shredded provolone cheese
2 ounces grated Parmesan cheese
2 ounces thinly sliced hard salami, cut into strips
2 ounces thinly sliced mortadella, cut into strips
4 ounces thinly sliced prosciutto, cut into strips

What to Drink?
	sangiovese

DIRECTIONS

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.
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.
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.

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REVIEWS

Reviewed on Jan. 25, 2004 by STEPHIE71

This is a great pizza - very tasty. A little greasy, but that's from all of the cold meats. ... MORE

Reviewed on Jan. 25, 2004 by HANESSM

This a great variation of the Muffaletta sandwich! I substituted cappicola for the... MORE

Reviewed on Jan. 25, 2004 by amydoll

Merry Christmas everyone! This was excellent! Everyone who tried it oohed and aahed. I only... MORE

Reviewed on May 2, 2007 by Caroline C

This was ok. Just not really our thing, I guess. Thanks. MORE

Reviewed on Dec. 13, 2006 by Elyse Alexander

This is absolutely fantastic. I've been making this for a few years for various events and... MORE

Reviewed on Mar. 4, 2006 by D.Enovitch

This was a great appetizer for our Mardi Gras Party. To make it a little easier, I used a jar... MORE

Reviewed on Nov. 1, 2008 by GEORGIASHOME

Excellent! Did not have any mortadella but used hard salami. Definitely a keeper! MORE