Easy Muffuletta Pizza Recipes

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.

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!

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.