Muffalata Pizza

Muffalata Pizza Recipe

No Photo

Have you made this?

 Share your own photo!

Tommy Curtis


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.


★★★★★ 1 vote

25 Min
20 Min


Add to Grocery List

1 box
pillsbury hot roll mix made with olive oil
2 c
muffalata olive salad or finely chopped green and kalamata olives
2 Tbsp
greek extra virgin olive oil or any evoo would do
1 c
grated parmesan romano cheese
1 c
grated asiago cheese
6 oz
sliced pepperoni or canadian bacon (optional)
1/8 c
finely chopped onion
2 clove
finely chopped garlic
finely chopped roma tomatoes
2 Tbsp
italian seasoning or fresh herbs

How to Make Muffalata Pizza


  • 1Preheat oven to 400 degrees.
  • 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.
  • 3Spread out dried Italian seasoning on top of the crust.
  • 4Mix together the muffalata, onions, garlic and tomatoes and spread out on the pizza crust.
  • 5Add cheeses to taste.
  • 6Add meats to taste on top of cheeses. You can also use mushrooms or artichokes which makes a great pizza.
  • 7Bake in 400 degree oven for 20 - 25 minutes or until done.

Printable Recipe Card

About Muffalata Pizza

Course/Dish: Pizza
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #Pizza, #Olives

Leave a Comment

23 Magnificent Pizza Recipes: You Need A Slice Asap

23 Magnificent Pizza Recipes: You Need a Slice ASAP

Kitchen Crew @JustaPinch

If you're craving that melt-in-your-mouth yummy-ness, then these are the recipes you need!

A Slice Of Pizza’s History Recipe

A Slice of Pizza’s History

Kitchen Crew @JustaPinch

When you think of pizza what type do you think of? Thin crust, thick crust, Chicago style, or New York style? Do you get enamored or overwhelmed with choosing toppings?...