Muffuletta Flatbread

Muffuletta Flatbread

Your holiday guests will be seriously impressed with this Muffuletta Flatbread.

Muffuletta Flatbread
Serves 10
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  1. 1 (16-ounce) package refrigerated pizza crust dough, room temperature
  2. ¼ cup extra-virgin olive oil
  3. 1 cup prepared Italian olive salad
  4. ½ cup sliced salami, quartered
  5. ½ cup sliced capicola, chopped
  6. ½ cup sliced mortadella, chopped
  7. 1 (8-ounce) block fresh mozzarella, halved and sliced
  8. ½ teaspoon ground black pepper
  9. Garnish: sliced pepperoncini
  1. Preheat oven to 425°. Line 2 rimmed baking sheets with parchment paper.
  2. On a lightly floured surface, roll dough into a 20x14-inch rectangle. Cut dough in half, and place on prepared pans. Stretch dough to length of baking sheets. Using a fork, prick holes in dough. Brush with oil. Bake for 5 minutes.
  3. In the work bowl of a food processor, pulse olive salad until finely chopped. Spread olive mixture onto flatbreads. Divide salami, capicola, and mortadella between flatbreads. Top with mozzarella, and sprinkle with pepper.
  4. Bake until cheese is melted and crust is golden brown, 10 to 12 minutes. Garnish with pepperoncini, if desired. Cut into triangles, and serve immediately.
Louisiana Cookin



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