Muffaletta Pizza Food

MUFFULETTAS

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

MUFFALETTA

Steps:

• Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper.
• Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator.
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve.

EASY MUFFULETTA PIZZA

Steps:

• Combine all olive salad mix ingredients (first 7) in food processor and pulse a couple of times until combined but not mushy. If you don't have a processor, chop the first 5 ingredients fine.
• NOTE: You can use Italian Salad dressing in the place of the oil & dry mix if preferred, just add 3-4 tablespoons to mix before processing.
• Put in airtight container & refrigerate for at least 6 hours or over night. This enhances the flavors.
• To make the crust: (Recipe makes 2-10" crusts or 1-16" crust).
• Mix yeast in warm water and let stand for 5 minutes. While waiting, combine flour, salt, & sugar, mix. Make a well in the center of flour, add oil and then yeast mixture. Mix until easy to work with by hand. Knead until elastic in texture, about 3 minutes. Place in oiled bowl, drizzle top of crust with a bit more oil & spread evenly. Cover with plastic and let rise in warm place for about an hour.
• I prefer using the bread machine, follow your machine instructions. Use the pizza dough setting. Once done, add a pinch of flour if needed, kneed once or twice on floured surface then place in lightly oiled bowl. (Same as above).
• Once dough has risen, preheat oven to 450°. Roll out on lightly floured surface to desired size. Place on lightly oiled pan or wooden peel sprinkled with corn meal if baking on preheated stone. Spread on olive mix, ham, cheese, & salami. Bake for 8-10 minutes, or until crust is golden brown & center is bubbly. Let sit for about 5 minutes before slicing.