Easy Muffuletta Pizza Recipes

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MUFFULETTAS



Muffulettas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted, chopped kalamata olives
1/4 cup chopped roasted red bell peppers
Salt and freshly ground black pepper
1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves

Steps:

  • Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
  • Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
  • Cut the sandwich into wedges and serve.

MUFFULETTA SANDWICH



Muffuletta Sandwich image

My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.

Provided by Mary48

Categories     Main Dish Recipes     Pork     Ham

Time 15m

Yield 4

Number Of Ingredients 11

1 (1 pound) loaf fresh Italian bread
⅓ cup olive oil
⅓ cup grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
8 oil-cured black olives, pitted and chopped
8 pitted green olives, chopped
¼ pound thinly sliced salami
¼ pound thinly sliced ham
½ pound provolone cheese, sliced
¼ pound mozzarella cheese, sliced

Steps:

  • Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano.
  • On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.

Nutrition Facts : Calories 975.4 calories, Carbohydrate 61.3 g, Cholesterol 107.4 mg, Fat 59.9 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 22.2 g, Sodium 2790.2 mg, Sugar 1.7 g

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFULETTA PIZZA



Muffuletta Pizza image

Make and share this Muffuletta Pizza recipe from Food.com.

Provided by Steve_G

Categories     Lunch/Snacks

Time 1h15m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 23

1 (1/4 ounce) package active dry yeast
2 tablespoons olive oil
1/2 cup water (105 degrees)
3/4 cup milk
15 ounces unbleached flour
1 1/2 teaspoons salt
6 ounces hard salami
6 ounces mortadella (imported preferred)
6 ounces prosciutto (imported preferred)
6 ounces smoked mozzarella cheese (non smoked is OK too)
1/2 cup green Italian olives
1/2 cup kalamata olive
1/2 cup diced red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped Italian parsley
1/4 cup olive oil
6 garlic cloves, chopped
2 tablespoons chopped green onions (optional)
2 ounces parmigiano-reggiano cheese
2 ounces pecorino romano cheese
2 ounces provolone cheese

Steps:

  • FOR THE CRUST---------.
  • Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
  • Place salt and flour in mixer and mix for 15 seconds or so to combine.
  • Add yeast mixture, milk and oil and mix on low until just combined.
  • Knead with dough hook until soft and pliable.
  • Remove from mixer and knead by hand until dough is no longer sticky.
  • Allow to rise (covered) in a warm place until doubled in size (about and hour).
  • Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
  • Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
  • FOR THE OLIVE SALAD-----------------.
  • Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
  • FOR THE FILLING---------------.
  • Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
  • Add olive salad, mix, shred hard cheeses and add to meat mixture.
  • Add more olive oil if necessary.
  • Salt and pepper to taste.
  • Final assembly----------------.
  • Place 1/2 of the filling on each crust and broil until cheese is bubbly.
  • Protect edges of crust from burning with foil if desired.
  • Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!

EASY MUFFULETTA PIZZA



Easy Muffuletta Pizza image

I found this to be as close to the sandwich as you can get, but better because it's a pizza. I love pizzas and have experimented with different flavors for the past couple of years. This is on my top 5 list. NOTE: You can either make the olive salad mix or buy a jar of Giuliano Italian Style Olive Salad Mix (found near the olives & pickles at your grocery store).

Provided by CabinKat

Categories     < 30 Mins

Time 30m

Yield 2 Pizzas, 4 serving(s)

Number Of Ingredients 18

1/2 cup celery, chopped
1/3 cup pimento-stuffed green olives
1/4 cup pepperoncini pepper
1/4 cup cocktail onion
1 garlic clove
3 tablespoons extra virgin olive oil
2 teaspoons dry Italian salad dressing mix
3 ounces diced deli ham
3 ounces diced hard salami
8 ounces monterey jack cheese, shredded
3/4 cup warm water, plus (110 degrees)
1 tablespoon warm water (110 degrees)
1 tablespoon olive oil
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon dry powder milk (fat free is okay)
2 1/4 cups bread flour
1 teaspoon active dry yeast

Steps:

  • Combine all olive salad mix ingredients (first 7) in food processor and pulse a couple of times until combined but not mushy. If you don't have a processor, chop the first 5 ingredients fine.
  • NOTE: You can use Italian Salad dressing in the place of the oil & dry mix if preferred, just add 3-4 tablespoons to mix before processing.
  • Put in airtight container & refrigerate for at least 6 hours or over night. This enhances the flavors.
  • To make the crust: (Recipe makes 2-10" crusts or 1-16" crust).
  • Mix yeast in warm water and let stand for 5 minutes. While waiting, combine flour, salt, & sugar, mix. Make a well in the center of flour, add oil and then yeast mixture. Mix until easy to work with by hand. Knead until elastic in texture, about 3 minutes. Place in oiled bowl, drizzle top of crust with a bit more oil & spread evenly. Cover with plastic and let rise in warm place for about an hour.
  • I prefer using the bread machine, follow your machine instructions. Use the pizza dough setting. Once done, add a pinch of flour if needed, kneed once or twice on floured surface then place in lightly oiled bowl. (Same as above).
  • Once dough has risen, preheat oven to 450°. Roll out on lightly floured surface to desired size. Place on lightly oiled pan or wooden peel sprinkled with corn meal if baking on preheated stone. Spread on olive mix, ham, cheese, & salami. Bake for 8-10 minutes, or until crust is golden brown & center is bubbly. Let sit for about 5 minutes before slicing.

MUFFULETTA PIZZA



Muffuletta Pizza image

My husband's spin on the famous New Orleans creation. Amounts of toppings can be altered to taste. Provolone can be substituted for some of the mozzarella. The thickness of the crust also determines baking time.

Provided by gailanng

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 package ready made pizza crust (or your favorite homemade recipe for a 12-14 inch pizza)
3/4-1 cup prepared pizza sauce
2 -3 cups shredded mozzarella cheese
8 ounces pepperoni slices
6 slices thinly sliced ham, coarsely chopped
1 1/2-2 cups jarred italian olive salad, drained (or Olive Salad Mix)
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven 450 degrees.
  • If pizza crust is unbaked, bake according to directions. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
  • Spread pizza sauce evenly over prebaked crust. Layer the mozzarella cheese, pepperoni slices, ham, Italian Olive Salad then sprinkle over the top with Parmesan cheese.
  • Bake 15 - 20 minutes until crust is golden and cheese is melted. Top with additional Parmesan if desired.

Nutrition Facts : Calories 293.2, Fat 23.9, SaturatedFat 11.2, Cholesterol 75, Sodium 927.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.7, Protein 16.5

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