MUFFULETTA
Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.
Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.
MUFFULETTA WELLINGTONS
This recipe is inspired by the muffuletta, a sandwich originating in New Orleans made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 562 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1815mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 32g protein.
EASY MUFFULETTA PIZZA
I found this to be as close to the sandwich as you can get, but better because it's a pizza. I love pizzas and have experimented with different flavors for the past couple of years. This is on my top 5 list. NOTE: You can either make the olive salad mix or buy a jar of Giuliano Italian Style Olive Salad Mix (found near the olives & pickles at your grocery store).
Provided by CabinKat
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 4 serving(s)
Number Of Ingredients 18
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.
MUFFALETTA
Provided by Bobby Flay
Time 25m
Yield 8 servings
Number Of Ingredients 14
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.
MUFFULETTAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
MUFFULETTA PIZZA
Make and share this Muffuletta Pizza recipe from Food.com.
Provided by Steve_G
Categories Lunch/Snacks
Time 1h15m
Yield 2 pizzas, 12 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE CRUST---------.
- Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
- Place salt and flour in mixer and mix for 15 seconds or so to combine.
- Add yeast mixture, milk and oil and mix on low until just combined.
- Knead with dough hook until soft and pliable.
- Remove from mixer and knead by hand until dough is no longer sticky.
- Allow to rise (covered) in a warm place until doubled in size (about and hour).
- Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
- Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
- FOR THE OLIVE SALAD-----------------.
- Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
- FOR THE FILLING---------------.
- Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
- Add olive salad, mix, shred hard cheeses and add to meat mixture.
- Add more olive oil if necessary.
- Salt and pepper to taste.
- Final assembly----------------.
- Place 1/2 of the filling on each crust and broil until cheese is bubbly.
- Protect edges of crust from burning with foil if desired.
- Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!
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