Ingredients

For the olive salad:

• About 1/2 cup pimento-stuffed olives or pitted Sicilian olives
• About 1/4 cup pitted black olives
• 1 cup drained giardiniera (hot pickled vegetable salad)
• 1 tablespoon anchovy paste (optional)
• 1 roasted red pepper, homemade or store-bought, chopped (homemade for me!)
• 2 large cloves garlic, finely chopped or grated
• A few leaves of basil
• A scant handful of flat leaf parsley

For the remainder of the pizza:

• 2 1-pound balls pizza dough, homemade or store-bought
• Flour, for rolling out dough
• 1/2 pound thinly sliced mozzarella or smoked mozzarella
• 1/3 pound sweet sopressata, thinly sliced
• 1/3 pound sliced hot ham, coppa or cappacolo
• 1/2 pound mortadella, thinly sliced
• 1/2 pound deli-sliced provolone cheese
• Extra virgin olive oil (EVOO), for brushing
• Sesame seeds

Description

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