Muffuletta Pizza

Ingredients

  • 1 tablespoon [15 mL] active dry yeast
  • ½ teaspoon [3 mL] sugar
  • 2 cups [480 mL] warm water (105° to 110°F [40° to 45°C])
  • 4 to 6 cups [960 mL to 1.4 L] bread flour, as needed
  • ⅓ cup [80 mL] olive oil, or more as needed
  • 2 teaspoons [10 mL] salt
  • 2 cups [480 mL] pimiento-stuffed olives, well drained, slightly crushed, and coarsely chopped
  • ½ cup [120 mL] pickled cauliflower, drained and thinly sliced
  • 2 tablespoons [30 mL] capers, drained
  • 3 peperoncini peppers, well drained and slightly crushed
  • ¼ cup [60 mL] Greek-style black olives
  • 3 small pickled cocktail onions
  • ¼ stalk celery, minced
  • ½ carrot, peeled and grated
  • ½ teaspoon [3 mL] celery seed
  • ½ teaspoon [3 mL] dried oregano
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon [5 mL] minced anchovies or anchovy paste
  • ½ teaspoon [3 mL] black pepper
  • ¼ cup [60 mL] olive oil
  • ½ cup [120 mL] red wine vinegar
  • 8 ounces [225 g] mozzarella or Emmentaler cheese, grated
  • 8 ounces [225 g] mortadella, thinly sliced
  • 8 ounces [225 g] cappicola ham, thinly sliced
  • 8 ounces [225 g] salami, thinly sliced
  • 8 ounces [225 g] provolone cheese, grated
  • Sesame seeds, for garnish (optional)
  • Olives and parsley sprigs, for garnish

Description

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