"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." — SGRINAVI
Watch video tips and tricks
jumbo black olives, pitted
pitted green olives
chopped red onion
chopped fresh basil
chopped fresh parsley
salt and freshly ground black pepper to taste
1 (16 ounce) package
ready made pizza crust
garlic powder to taste
salt to taste
shredded mozzarella cheese
shredded provolone cheese
grated Parmesan cheese
thinly sliced hard salami, cut into strips
thinly sliced mortadella, cut into strips
thinly sliced prosciutto, cut into strips
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.
This was ok. Just not really our thing, I guess. Thanks.
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!
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!
Excellent! Did not have any mortadella but used hard salami. Definitely a keeper!
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........
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 262
See how to make a white pizza with asparagus and smoked ham.
Baked crescent roll dough is topped with cream cheese and crunchy vegetables.
Grab a slice of Philly Cheese Steak pizza!