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LunchDinner

Muffuletta Pizza

alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Magic happens when you turn a classic muffuletta sandwich into a pizza—savory Genoa Salami, Mortadella, and Soppressata deli meats baked wit View More expand_more

Magic happens when you turn a classic muffuletta sandwich into a pizza—savory Genoa Salami, Mortadella, and Soppressata deli meats baked with San Marzano tomatoes, gooey cheeses, and spicy olive salad on a golden, crispy crust. The jazzy taste will transport you straight to NOLA!

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Muffuletta Pizza
alarm
Total Time:
40 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product Image(All Pork) Classic Genoa Salami
2
Pizza Dough Balls
2
½ Cup
Extra Virgin Olive Oil
½ Cup
1 Can
San Marzano Tomatoes
1 Can
2 Tablespoons
Tomato Paste
2 Tablespoons
3 Cloves
Fresh Garlic, Roughly Chopped
3 Cloves
1
Small Shallot, Roughly Chopped
1
¾ Cup
Fresh Basil, Roughly Chopped
¾ Cup
1 Tablespoon
Dried Oregano
1 Tablespoon
½ Cup
Parmesan Cheese, Grated
½ Cup
1 Pound
Provolone Cheese, Shredded
1 Pound
¼ Pound
Carando Genoa Salami, Julienned
¼ Pound
¼ Pound
Carando Mortadella, Julienned
¼ Pound
¼ Pound
Carando Soppressata, Julienned
¼ Pound
1 Cup
Giardiniera
1 Cup
¼ Cup
Black Olives
¼ Cup
¼ Cup
Green Olives
¼ Cup

Directions


  1. Preheat the oven to 450ºF.

  2. Combine tomatoes, tomato paste, ¼ cup extra virgin olive oil, garlic, shallots, ½ cup basil, and oregano in the beaker of a blender, and blend until smooth.

  3. Stretch each dough ball into a 14-inch pizza pan greased with some of the remaining extra virgin olive oil.

  4. Spread enough pizza sauce over the crusts to just cover.

  5. Divide the parmesan cheese in half and sprinkle over the two pizzas.

  6. Divide the provolone cheese and meats in half and top on the two pizzas.

  7. Bake until golden brown and bubbly, about 10 minutes, turning the pizzas once during cooking.

  8. While the pizzas are cooking, combine the giardiniera, olives, remaining basil and extra virgin olive oil in the bowl of a food processor and pulse until chopped and combined.

  9. Transfer the olive salad to a bowl.

  10. When the pizzas are done, remove from the oven, top with the desired amount of olive salad, and allow to rest for 3-4 minutes.

  11. Slice and serve.

Life is Delicious. Savor It.

Ingredients


2
Pizza Dough Balls
2
½ Cup
Extra Virgin Olive Oil
½ Cup
1 Can
San Marzano Tomatoes
1 Can
2 Tablespoons
Tomato Paste
2 Tablespoons
3 Cloves
Fresh Garlic, Roughly Chopped
3 Cloves
1
Small Shallot, Roughly Chopped
1
¾ Cup
Fresh Basil, Roughly Chopped
¾ Cup
1 Tablespoon
Dried Oregano
1 Tablespoon
½ Cup
Parmesan Cheese, Grated
½ Cup
1 Pound
Provolone Cheese, Shredded
1 Pound
¼ Pound
Carando Genoa Salami, Julienned
¼ Pound
¼ Pound
Carando Mortadella, Julienned
¼ Pound
¼ Pound
Carando Soppressata, Julienned
¼ Pound
1 Cup
Giardiniera
1 Cup
¼ Cup
Black Olives
¼ Cup
¼ Cup
Green Olives
¼ Cup

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