Muffaletta Pizza

• Meat

  • 3 slices Mortadella
  • 3 slices Salami

• Produce

  • 1/4 cup Artichoke hearts
  • 2 Garlic cloves
  • 1/4 tsp Oregano, dried

• Condiments

  • 1/2 cup Olives, mixed

• Baking & Spices

  • 1 batch Neopolitan pizza dough from craftsy class or any fresh pizza dough
  • 1/4 tsp Red pepper flakes
  • 1/4 cup Red peppers, roasted

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Red wine vinegar

• Dairy

  • 1/2 cup Mozzarella
  • 3 slices Provolone cheese

• Other

  • 3 slices Capicolla, prosciutto, or smoked ham, cut into strips

Found on spicysouthernkitchen.com

Ingredients

• ½ cup mixed chopped olives
• ¼ cup chopped roasted red peppers
• ¼ cup chopped marinated artichoke hearts
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried oregano
• 1 batch Neopolitan pizza dough from Craftsy class or any fresh pizza dough
• ½ cup shredded mozzarella
• 3 slices Provolone cheese, cut into strips
• 3 slices salami, cut into strips
• 3 slices Mortadella, cut into strips
• 3 slices Capicolla, Prosciutto, or smoked ham, cut into strips

Directions

• 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. Either watch Peter Reinharts method for stretching the dough in the Pizza making Craftsy class, or use a rolling pin. If it gets to where it doesnt want to stretch anymore, let it rest a few minutes.
• Spread about ¼ 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 ½ cup shredded mozzarella on top.
• Scatter sliced provolone cheese and meat on top.
• Finish with about another ¼ 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.