Muffaletta Pizza Recipe -
Muffaletta Pizza Recipe
  • READY IN 1 hr

Muffaletta Pizza

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 pizza Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    1 hr


  1. 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.
  2. Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
  3. 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.
  4. In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
  5. Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.
  6. 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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

This is a great pizza - very tasty. A little greasy, but that's from all of the cold meats. I was worried that a lack of sauce wouldn't make a great pizza, but both my husband and I loved this. I will definitely make it again.

Most Helpful Critical Review
May 02, 2007

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


26 Ratings

Jan 25, 2004

This a great variation of the Muffaletta sandwich! I substituted cappicola for the mortadella, which my deli didn't carry, and it was still great! Even my kids loved it!

Jan 25, 2004

Merry Christmas everyone! This was excellent! Everyone who tried it oohed and aahed. I only used 1/4 lb of prosciutto since I was serving this with other appetizers and I didn't want it to be too filling, and that was plenty of meat! Prosciutto is very salty-be prepared. This looks great and tastes excellent! I would recommend going easy on the meats. It may not be authentic but you'll never miss them!

Nov 01, 2008

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

Nov 01, 2010

I am originally from N'awlins and crave the muffaletta taste from time to time, however, it is difficult to find the italian bread to make a muffaletta, found this recipe and made it over the weekend.......DELISH, A TASTE OF HOME.....I didn't make the olive salad, bought some Boscoli's from HEB, can be found at Wal-marts........

Dec 13, 2006

This is absolutely fantastic. I've been making this for a few years for various events and it's always the first thing to go. I do assemble it slightly different than the recipe. I like spread the olive mixture on the pizza dough and then sprinkle the meat/cheese mixture on top. It gives it a nicer finish, in my opinion.

Mar 04, 2006

This was a great appetizer for our Mardi Gras Party. To make it a little easier, I used a jar of Muffuletta Olive spread instead of creating my own. Everyone loved it. I will make this for more than just Mardi Gras.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 1631 mg
  • 65%

* Percent Daily Values are based on a 2,000 calorie diet.

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