Muffuletta Pizza

You heard me right. Muffuletta pizza. When my wife and I went to New Orleans, years ago, we went to the famous Central Grocery, and got a muffuletta. It was everything I expected in a great Italian sandwich, and with that awesome giardiniera, it could not be beat. Well, it did get trumped on the trip by some really awesome po boys, but I still think of that sandwich to this day. Of course when I came back home from that trip, I tried replicating that muffuletta, and I was pretty close at getting those flavors and textures in the sandwich. Regardless, this past weekend I had made a batch of pizza dough as my daughter wanted to start her very own blog, and I figured as much as she loves making her own pizza, that she could use a portion of the dough and create her own pizza recipe. Now that left me with some extra dough, and as I rummaged through my refrigerator, I had a stare down with some homemade giardiniera. That led me into making this muffuletta pizza.

Muffuletta Pizza Recipe

Let’s get started.

Ingredients for the Pizza Dough (makes 3 pizzas):

  • 3 3/4 cup of bread flour
  • 2 1/2 tsp active dry yeast
  • 3/4 tsp table salt
  • 3/4 tsp plus a pinch of sugar
  • 1 1/3 cups of room temperature water

Ingredients for the Pizza:

  • 1/2 cup of store bought, or homemade giardiniera
  • 1 1/2 cup of shredded mozzarella cheese
  • 3 slices of hot cappocola
  • 3 slices of salami
  • 3 slices of mortadella
  • 3 slices of sopressata

Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Muffuletta Pizza Ingredients

Preheat your oven to 500 degrees with the pizza stone inside.

Lay the dough onto the preheated pizza stone, and top with half of the cheese, then spread out the giardiniera. Layer the sliced meats on top of the giardiniera, arranging them much like you would pepperoni. Top with the remaining cheese, and place in the oven, cooking for about 20-25 minutes.

Remove and let cool for about 5 minutes before slicing into it, then dig in.

Muffuletta Pizza

At first glance you might think, hmmm, just an ordinary pizza, but when biting into it you get all sorts of amazing flavors. The subtle heat from the heated giardiniera is balanced by those slightly crisp Italian cold cuts. I did not let my wife know what she was eating just to get her reaction, and she was blown away. I think it might be time to consider opening a pizza truck, what do you think? If you are wanting a new pizza idea, give this one a shot, it could be one of my top favorites right now!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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