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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pizza dough from the grocery store bakery encases traditional muffuletta ingredients—salami, ham, cheese, and olives. Ingredients:
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 |
Directions:
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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