PMQ's Kitchen – Muffaletta Pizza

Chef Brian Hernandez explores a classic southern delicacy on this flavor-filled pizza. Follow along and take a trip back down to the bayou!

1 T. Garlic, minced
1/4 c. Green olives, minced

1/4 c. Black olives, minced
2 T. Pepperoncini, minced
2 T. Roasted red peppers, minced
1 T. Red onion, minced
2 T. Celery diced
1 tsp. Dried oregano
1-1/2 tsp. Original TABASCO brand Pepper Sauce
2 T. Red wine vinegar
1/4 c. Olive oil
Salt pinch
Black pepper pinch
12 oz. Prepared pizza dough
2 T. Cornmeal
1-1/2 c. Provolone cheese, shredded
1/4 c. Ham, diced
1/4 c. Salami, thin slices
1/4 c. Mortadella, 1/2 dice
2 T. Fresh parsley

Whoa! That was a mouthful…and literally, it soon will be! So let's get started!

Combine garlic, green olives, black olives, pepperoncini, roasted red peppers,
red onions, celery, dried oregano, Original TABASCO Pepper Sauce, red
wine vinegar and olive oil. Season with salt and pepper.

On a flat work surface, flatten pizza dough into a 14 disk, leaving a 1/2
raised rim around the edge.

Place on a wooden pizza peel sprinkled with
cornmeal.

Spread an even layer of olive mixture on pizza dough. Next spread
a layer of provolone cheese. Distribute ham, salami and mortadella over
cheese

.We're gonna bake this in the oven at about 500-525 for about 12-15 minutes.

Once removed from the oven, we will cover it with our parsley.