Muffaletta Pizza....

[Jackitup]

NY style pie tonite with Italian sausage (xtra fennel added), Canadian bacon and muffaletta mix. Turned out great. Fashion after a Pizza Luce pie ordered and work a few nites ago. Not my favorite pizza place but this one was really good so I made my version of it. Definitely a keeper!!

jon

[Jackie Tran]

Looks great Jon.  Nice job.

[Jbravo]

 Looks very delicious!

[dmcavanagh]

By muffaletta mix, do you mean the olive/vegeatble dressing mixture?

[TXCraig1]

John, that's a great idea.

CL

[Jackitup]

By muffaletta mix, do you mean the olive/vegeatble dressing mixture?

yes, I did equal parts of gr and bl olives, marinated artichoke hearts, onions and a couple cloves of garlic all course chopped. Mixed in some olive oil, vinegar, pizza seasoning, fresh cracked pepper and sugar just to take the edge off and let set at room temp a couple hours to come together giving a stir now and then.

Jon

[dmcavanagh]

Jon

Thanks, sounds great. I may have to copy this one from you.

[Jackitup]

It's the first time I've made muffaletta mix so look around and see what looks good to you. I looked at a few recipes and adapted a couple to what I had on hand. No doubt better olive mix recipes out there, this wasn't bad though ;-)

Jon

[Tscarborough]

As a past resident of New Orleans, and prodigious consumer of muffulettas, this one looks the closest to me:

http://neworleanscuisine.blogspot.com/2005/03/muffuletta-olive-salad-recipe.html

For the sandwich, I prefer it diced down to 1/4" or less, but for everything else, chunky is good.

[dmcavanagh]

Tscar

That sounds good, maybe I now know the reason I've had a jar of gardiniera salad sitting in my cabinets for so long. I'm gonna try it.

[SinoChef]

Ahhh Pizza Luce! I used to live a couple blocks from their downtown location. Crust was boring, but their toppings made up for it.

Nice looking pie!

[Jackitup]

Heading to a friends 'brew day' where he brews about 40 gallons of beer and we drink from the last 2 batches. Theme of the day is "appetizers" I hope this will pass muster. Just the olive muffaletta/taponade mix with mozz, feta, basil, garlic and a few diced tomatoes on top

[Jackitup]

ps.....I used GlutenBoy's crust with a 4 day rest in the fridge. Actually puffed up more on the edge than I wanted and pushed the topping to the center....just being picky