muffalata pizza
(1 RATING)
I recently bought a jar of muffalata olive salad for a crostini recipe and thought this would make a great pizza, so here it is! This is fast and easy to make and oh so good. It may be a little high on the sodium side but you can make variations that aren't so salty! You can also use mushrooms or artichokes for a meat free dish.
No Image
prep time
25 Min
cook time
20 Min
method
Bake
yield
4-5 serving(s)
Ingredients
- 1 box pillsbury hot roll mix made with olive oil
- 2 cups muffalata olive salad or finely chopped green and kalamata olives
- 2 tablespoons greek extra virgin olive oil or any evoo would do
- 1 cup grated parmesan romano cheese
- 1 cup grated asiago cheese
- 6 ounces sliced pepperoni or canadian bacon (optional)
- 1/8 cup finely chopped onion
- 2 cloves finely chopped garlic
- 2 - finely chopped roma tomatoes
- 2 tablespoons italian seasoning or fresh herbs
How To Make muffalata pizza
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Step 1Preheat oven to 400 degrees.
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Step 2Prepare the hot roll mix as directed on the box using the olive oil. And roll out on a pizza stone. Brush pizza crust with a small amount of EVOO.
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Step 3Spread out dried Italian seasoning on top of the crust.
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Step 4Mix together the muffalata, onions, garlic and tomatoes and spread out on the pizza crust.
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Step 5Add cheeses to taste.
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Step 6Add meats to taste on top of cheeses. You can also use mushrooms or artichokes which makes a great pizza.
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Step 7Bake in 400 degree oven for 20 - 25 minutes or until done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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