New Orleans Muffaletta

Bring the unexpected to your menu with these unique and authentic regional American-inspired flavors. Fresh pizza dough is folded over a classic New Orleans style muffaletta blend of sliced Genoa salami, ham, pepperoni, Italian olive salad and Grande Sliced Provolone.


8 oz. (1 each) Pizza dough, 9-inch round

1/2 oz. (1 tbsp.) Mayonnaise

4 slices Grande Sliced Provo-Nello® or Deli-Style Provolone

1 oz. (3 slices) Genoa salami, thin sliced

2 oz. (2 slices) Ham, deli-sliced

1/2 oz. (4 slices) Pepperoni, thin sliced

2 oz. (1/2 cup) Italian Olive Salad (see recipe)

Olive oil, as needed

Kosher salt, as needed

Black pepper, as needed

Italian Olive Salad

20 oz. (4 cups) Pimiento stuffed green olives, drained, chopped

8 oz. (2 cups) Pickled giardiniera blend, chopped

2 oz. (1/2 cup) Pepperoncini peppers, chopped

12 oz. (1/2 cup) Red onion, thin sliced, chopped

2 oz. (1/4 cup) Olive oil

2 oz. (1/4 cup) Red wine vinegar

1/2 oz. (2 tbsp.) Capers, drained

1/4 oz. (1 tbsp.) Garlic, fresh, minced


Yield: One calzone
  1. Spread 1 tbsp. mayonnaise over center of dough. Arrange 2 slices Grande Sliced Provolone in center of dough; top with 1 oz. Genoa salami, 2 oz. ham, 1/2 oz. pepperoni, 2 oz. Italian Olive Salad and 2 slices Grande Sliced Provolone.
  2. Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
  3. Bake at 450°F for 81/2 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven, or until golden.
Italian Olive Salad
Yield: 36 oz. (18 servings) salad
  1. Combine all ingredients in bowl; mix well.
  2. Cover and chill to hold.


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