- 2 Pizza Dough Balls 2
- ½ Cup Extra Virgin Olive Oil½ Cup
- 1 Can San Marzano Tomatoes1 Can
- 2 Tablespoons Tomato Paste2 Tablespoons
- 3 Cloves Fresh Garlic, Roughly Chopped3 Cloves
- 1 Small Shallot, Roughly Chopped 1
- ¾ Cup Fresh Basil, Roughly Chopped¾ Cup
- 1 Tablespoon Dried Oregano1 Tablespoon
- ½ Cup Parmesan Cheese, Grated½ Cup
- 1 Pound Provolone Cheese, Shredded1 Pound
- ¼ Pound Carando Genoa Salami, Julienned¼ Pound
- ¼ Pound Carando Mortadella, Julienned¼ Pound
- ¼ Pound Carando Hot Capicola, Julienned¼ Pound
- 1 Cup Giardiniera1 Cup
- ¼ Cup Black Olives¼ Cup
- ¼ Cup Green Olives¼ Cup
Preheat the oven to 450ºF.
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.
Stretch each dough ball into a 14-inch pizza pan greased with some of the remaining extra virgin olive oil.
Spread enough pizza sauce over the crusts to just cover.
Divide the parmesan cheese in half and sprinkle over the two pizzas.
Divide the provolone cheese and meats in half and top on the two pizzas.
Bake until golden brown and bubbly, about 10 minutes, turning the pizzas once during cooking.
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.
Transfer the olive salad to a bowl.
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.
Slice and serve.