This recipe is inspired by the muffuletta, a sandwich originating in New Orleans that's 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
Ingredients
- 3 tablespoons melted butter, divided
- 1 tablespoon cornmeal
- 1 tube (13.8 ounces) refrigerated pizza crust
- 6 tablespoons olive bruschetta
- 18 slices thinly sliced hard salami
- 12 slices thinly sliced Black Forest deli ham
- 6 slices part-skim mozzarella cheese
- 6 slices provolone cheese
- 1 tablespoon sesame seeds
Directions
- Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal.
- 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.
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