Easy Muffuletta Pizza Recipes

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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.

MISS RACHAEL'S MUFFULETTA



Miss Rachael's Muffuletta image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 cup hot pepper salad or giardiniera, Italian hot pickled vegetables (cauliflower, carrots, olives, celery and peppers) found in bulk bins near specialty olives or in jars on Italian foods aisle
1/2 cup pitted Sicilian green olives or other good quality large pitted green olives
A drizzle of extra-virgin olive oil
2 tablespoons chopped fresh rosemary, a couple of sprigs or, 1 teaspoon dried, 1/3 palm full
1 large round loaf crusty bread, 10 to 12 inches
1/4 pound sliced Genoa salami or sweet sopressata
1/4 pound sliced capacola spicy ham
1/4 pound sliced provolone

Steps:

  • Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.

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



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



Muffuletta image

A kalamata and green olive mixture fills a hollowed loaf of Italian bread; add Genoa salami, provolone cheese, tomatoes and onions and you have one delicious sandwich.

Provided by LYNNC51

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

1 cup pitted kalamata olives
1 cup pitted green olives
½ cup fresh basil leaves
1 tablespoon finely chopped garlic
¼ cup olive oil
1 (1 pound) loaf Italian bread
½ pound thinly sliced Genoa salami
½ pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced

Steps:

  • Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
  • Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
  • Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve.

Nutrition Facts : Calories 1016 calories, Carbohydrate 71.7 g, Cholesterol 95.9 mg, Fat 63.2 g, Fiber 5.6 g, Protein 40.2 g, SaturatedFat 20.2 g, Sodium 3697.7 mg, Sugar 5.4 g

ITALIAN MUFFULETTA



Italian Muffuletta image

I first made this hearty sandwich for my husband, friends and family who were helping to build our deck. It was a big hit, and I've made it several times since then. -Dana Schmitt, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1 loaf (1 pound) Italian bread
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced bologna

Steps:

  • In a small bowl, combine the first five ingredients; set aside., 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 of olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.

Nutrition Facts : Calories 542 calories, Fat 32g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 2078mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

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

EASY MUFFULETTA SANDWICH



Easy Muffuletta Sandwich image

This muffuletta sandwich is packed with a whole lotta flavor-meaty, cheesy deliciousness for two in just five minutes.

Provided by My Food and Family

Categories     Meal Recipes

Time 5m

Yield Makes 2 servings, one sandwich each.

Number Of Ingredients 6

2 Tbsp. KRAFT Lite House Italian Dressing
2 kaiser rolls, split
2 KRAFT Provolone Cheese Slices
2 slices OSCAR MAYER Hard Salami
8 slices OSCAR MAYER Deli Fresh Smoked Ham
1/4 cup sliced pimento-stuffed green olives, drained

Steps:

  • Drizzle dressing over cut surfaces of rolls.
  • Fill rolls with cheese, salami, ham and olives.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 2 g, Protein 15 g

EASY PIZZA ROLLS



Easy Pizza Rolls image

Somewhere between a pizza slice and a garlic knot, these pizza rolls make for a great appetizer! Make it your own by swapping in your favorite pizza toppings. Serve with warmed marinara or more pizza sauce for dipping!

Provided by LaDonna Langwell

Categories     Pizza

Time 25m

Yield 10

Number Of Ingredients 10

nonstick cooking spray
1 (13.8 ounce) can refrigerated pizza dough (such as Pillsbury®)
1 cup pizza sauce or marinara sauce
6 large slices deli pepperoni
1 (8 ounce) package sliced mozzarella cheese
10 thin small slices pepperoni
¼ cup freshly grated Parmesan cheese
¼ cup olive oil
1 small bunch fresh parsley, stem removed and finely chopped
2 cloves garlic, minced or pressed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
  • Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
  • Brush surface of the pizza dough with as much pizza sauce as you like.
  • Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
  • Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 23.1 g, Cholesterol 20 mg, Fat 13 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 4 g, Sodium 587.2 mg

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