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!
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
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- 1 cup jarred mixed pickled vegetables, rinsed and finely chopped
- 1 (7-oz.) package shredded provolone-Italian cheese blend
- 8 thin slices Genoa salami, chopped (about 1/8 lb.)
- 1/2 cup diced cooked ham
- 1/4 cup sliced pimiento-stuffed Spanish olives
- 2 tablespoons olive oil, divided
- 1 pound bakery pizza dough
- 2 tablespoons grated Parmesan cheese
- 1. Preheat oven to 425°. Stir together pickled vegetables, next 4 ingredients, and 1 Tbsp. olive oil.
- 2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
- 3. 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.
- 4. Cut small slits in tops of dough to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.
- 5. Bake at 425° for 20 to 24 minutes or until golden brown.
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