Reviewed: Oct. 8, 2011

FABULOUS! My family loved it, and it was a huge hit at the potluck (disappered before mealtime began!) I didn't use as much meal (just about 1/4 C. sliced salami), and used cheddar instead of the provolone. It's really the olive mixture that makes this so amazing - what an amazing combination of flavors! Thanks for sharing this one.

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Reviewer:

sharonabox

Reviewed: Jun. 8, 2011

OMG this was amazing, i used the jarred olive salad and it got a little oily so i recommend draining it really good. I used hard salami, pepperoni, and prosciutto. yum yum.

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2 users found this review helpful

Reviewer:

TMBOGER

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 23, 2011

AWESOME recipe! I used the olives, but substituted with pickles and hot cherry peppers. Everyone SNATCHED IT UP! I will definitely do this one again and again.

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Reviewer:

zanbop

Reviewed: Nov. 1, 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........

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9 users found this review helpful

Reviewer:

bootlicker

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Aug. 7, 2010

This was tastey. The only change I made was I used just hard salami and a spicey ham. Everyone liked it. It's easy to assemble and baked less then the prescribed 5 minutes. I'd make it again.

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3 users found this review helpful

Reviewer:

Aster

Cooking Level: Intermediate

Home Town: Fishers, Indiana, USA

Reviewed: Jun. 10, 2010

Loved it! I thought I had salami, but when I started making this I realized I did not, so I just used prosciutto and imported ham. I took a little short cut and used Amazing Muffaletta Olive Salad from this site and mixed about a cup of that into the cold cuts and cheese. This was just delicious! While we did have it as part of our dinner, it is a bit salty/briny (perhaps because I used the other salad recipe) so I think it's best served as an appetizer or finger food at a party as opposed to a traditional slice of pizza. But I loved it, and will definitely make again!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Sep. 23, 2009

This was very good - I did modify it though. I did not use any of the deli meats - and I only the mozzarella cheese. I used Trader Joes herb Pizza dough and followed the rest of the recipe as stated. My husband and I loved it. We like the "sauceless" pizza. I make vegetable pizza quite often - but I usually top the dough with vegis and then sprinkle on the shredded cheese the last 2 minutes of baking. I really liked this recipe's method of prebaking the pizza crust and then mixing the vegis with the shredded mozzarella cheese - It was delicious! I will be making this again!

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5 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 19, 2009

Oh. My. Word. This pizza is absolutely heavenly! I followed the recipe to a "T", except I had to use dried parsley and basil because that's what I had on hand. I omitted the prosciutto because my store only had the prepackaged slices (for almost 7 bucks), and I don't care for the taste, anyway. I was able to get two personal sized pizzas from the servings suggested, and it was perfect. I'm having the second one for lunch today. Well worth the prep time because the end result is delicious! Thanks so much SGRINAVI, I'll be making this again.

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3 users found this review helpful