Preheat oven to 425°. Stir together pickled vegetables, next 4 ingredients, and 1 Tbsp. olive oil.
Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal.
Cut small slits in tops of dough to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.
Bake at 425° for 20 to 24 minutes or until golden brown.
This recipe is an easy alternative to the traditional muffuletta since you use the veggies from the jar. Instead of the pizza dough from the deli, I just made a batch in my bread machine according to the directions. We loved the recipe! Very flavorful!
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