New Orleans Muffuletta Pizza
New Orleans Muffuletta Pizza transforms the famous sandwich into a crisp pizza topped with olive tapenade, salami, ham, provolone, mozzarella, olives, and red onion.
Equipment
- Baking sheet or pizza stone
- Knife
- Rolling Pin
- spoon
Ingredients
For the Pizza Base
- 1 gluten-free pizza crust
- 1 tablespoon extra-virgin olive oil
For the Toppings
- 2 tablespoons olive tapenade
- 100 g salami thinly sliced
- 100 g ham thinly sliced
- 100 g provolone cheese sliced
- 50 g mozzarella cheese shredded
- 2 tablespoons green olives sliced
- 2 tablespoons black olives sliced
- 1/4 red onion thinly sliced
- 1 tablespoon extra-virgin olive oil
- Black pepper to taste
Instructions
Prepare the Pizza Base
- Preheat the oven to 220°C (425°F).
- Place the pizza crust on a baking sheet or preheated pizza stone.
- Brush the crust evenly with 1 tablespoon extra-virgin olive oil.
Add the Toppings
- Spread the olive tapenade evenly over the pizza crust.
- Arrange the salami, ham, and provolone over the tapenade.
- Sprinkle the mozzarella over the meat and cheese.
- Distribute the green olives, black olives, and red onion evenly over the pizza.
- Drizzle with the remaining tablespoon extra-virgin olive oil.
- Season lightly with black pepper.
Bake and Serve
- Bake for 12 to 15 minutes, or until the crust is golden and the cheese has melted.
- Remove the pizza from the oven.
- Allow it to rest for 2 minutes.
- Cut into four equal portions.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve with a crisp green salad, tomato salad, pickled vegetables, or a cold lager. Because the pizza is rich and salty, choose a fresh side dish with a light acidic dressing.Recipe Notes
Drain the olives and tapenade thoroughly to prevent the crust from becoming soggy. Additional salt is usually unnecessary because the salami, ham, cheese, olives, and tapenade already contain plenty. The original vegetarian classification was incorrect because this pizza contains salami and ham.Variations
Add roasted bell pepper, artichoke hearts, or chopped giardiniera. Mortadella can replace the ham, while a spicy salami gives the pizza extra heat. For a meat-free version, omit the salami and ham and add mushrooms and roasted peppers.Storage
Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat it in a hot oven or dry frying pan until the crust is crisp and the meat and cheese are thoroughly heated.Wine Advice
A chilled Pinot Grigio balances the salty meat, olives, and cheese. A light Chianti or cold lager is also suitable.Nutrition values
Serving: 1 1/4 pizza | Calories: 450 kcal | koolhydraten: 30 g | Eiwitten: 25 g | Vet: 28 g | Verzadigd vet: 12 g | Natrium: 1480 mg | Suiker: 4 g