Muffaletta Pizza
Preheat oven to 425°F. Combine 2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let dough rest while preparing filling ingredients.
Ingredients
Italian Herb Crust:
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon Italian herb seasoning
- 1-1/3 cups very warm water (120° to 130°F)*
- 3 tablespoons Mazola® RightBlend® Oil
Toppings:
- 3/4 cup giardeniera salad, drained
- 1/3 cup manzinilla olives, drained
- 3 tablespoons kalamata olives, drained
- 1 tablespoon Mazola® RightBlend® Oil
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon celery seed
- 3 ounces Genoa salami
- 2 to 3 ounces thinly sliced ham
- 8 ounces sliced provolone cheese
Method
Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let dough rest while preparing filling ingredients.
Place giardeniera salad, olives, olive oil, Italian herb seasoning and celery seed in a food processor. Pulse just until finely minced. OR mince olives and vegetables with a sharp knife.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet or 10 to 11-inch oven-proof skillet. Form a rim by pinching the edge of the dough, partway up sides.
Reserve 1/4 cup olive mixture; evenly spread remaining olive mixture over crust. Layer with salami, ham and provolone slices. Sprinkle reserved 1/4 cup olive mixture over top of cheese.
Bake for 20 to 25 minutes until cheese is bubbly and crust is browned. Remove from oven and let rest 5 minutes before serving.
