This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Muffaletta Pizza
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- #80689
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
Olive Mix
8 jumbo black olives, pitted
8 pitted green olives
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 cloves chopped garlic
6 leaves chopped fresh basil
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon dried oregano
salt and freshly ground black pepper, to taste
Pizza Crust
1 package (16 ounce size) ready made pizza crust
1 tablespoon olive oil
1/2 teaspoon garlic powder, to taste
salt, to taste
Pizza Topping
2 ounces shredded mozzarella cheese
2 ounces shredded provolone cheese
2 ounces grated Parmesan cheese
2 ounces thinly sliced hard salami, cut into strips
2 ounces thinly sliced mortadella, cut into strips
4 ounces thinly sliced prosciutto, cut into strips
directions
To prepare olive mix: In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
To prepare pizza crust: Preheat oven to 500 degrees F. Sprinkle pizza crust with olive oil, salt and garlic powder.
Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
To prepare pizza topping: In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.
Broil 5 minutes, or until cheeses are melted and meats are lightly browned.
Cut into 3 inch squares and serve immediately.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
June 19, 2019
Very tasty pizza, different from any other pizza I've done..thanks for the great recipe..
June 8, 2009
Wow what a fantastic pizza! We liked that it was sauceless and the toppings taste just like a muffaletta sandwich.