Muffuletta Pizza

Muffuletta Pizza
serves 8

This dish is derived from the famous
muffuletta sandwich, an excellent
example of Italian-Sicilian
influence on the cuisine of Louisiana,
especially in New Orleans.
Signor Lupo Salvadore created the
muffuletta in 1906 at the Central
Grocery on Decatur Street in the
French Quarter of New Orleans.
Accounts differ as to the origin of
the name of the sandwich, with
some suggesting that it was named
after a preferred customer, others
that it was named for the baker
who created the bread on which
it is made. The correct pronunciation
of the name is “muff-foo-LET-ta.” The essential ingredients
for this sandwich are the bread
and the olive salad. The bread is a
round, ten-inch sesame-studded
loaf. The original olive salad at
the Central Grocery is a closely
guarded secret, said to have some
forty ingredients, unlike the dozen
or so here, but Central Grocery
now sells the salad in jars, available
by mail order. The salad will
keep for months in the refrigerator
and is excellent as a condiment,
a salad ingredient, or used
in other sandwiches and dishes.


DOUGH: FOR EIGHT 6-INCH [15-CM] PIZZAS
1 tablespoon [15 mL] active dry yeast
1⁄2 teaspoon [3 mL] sugar
2 cups [480 mL] warm water (105° to 110°F [40° to 45°C])
4 to 6 cups [960 mL to 1.4 L] bread flour, as needed
1⁄3 cup [80 mL] olive oil, or more as needed
2 teaspoons [10 mL] salt
OLIVE SALAD: MAKES 21 ⁄ 2 CUPS [600 mL]
2 cups [480 mL] pimiento-stuffed olives, well drained, slightly
crushed, and coarsely chopped
1⁄2 cup [120 mL] pickled cauliflower, drained and thinly sliced
2 tablespoons [30 mL] capers, drained
3 peperoncini peppers, well drained and slightly crushed
1⁄4 cup [60 mL] Greek-style black olives
3 small pickled cocktail onions
1⁄4 stalk celery, minced
1⁄2 carrot, peeled and grated
1⁄2 teaspoon [3 mL] celery seed
1⁄2 teaspoon [3 mL] dried oregano
4 garlic cloves, peeled and minced
1 teaspoon [5 mL] minced anchovies or anchovy paste
1⁄2 teaspoon [3 mL] black pepper
1⁄4 cup [60 mL] olive oil
1⁄2 cup [120 mL] red wine vinegar

PIZZA TOPPINGS
8 ounces [225 g] mozzarella or Emmentaler cheese, grated
8 ounces [225 g] mortadella, thinly sliced
8 ounces [225 g] cappicola ham, thinly sliced
8 ounces [225 g] salami, thinly sliced
8 ounces [225 g] provolone cheese, grated
Sesame seeds, for garnish (optional)
Olives and parsley sprigs, for garnish

A D V A N C E P R E P A R A T I O N
1. For the dough, stir the yeast and sugar into the warm water
in the bowl of a mixer fitted with the paddle. Allow to stand
5 minutes. Stir in 2 cups [480 mL] of the flour and allow to
stand 5 minutes.
2. Add 1⁄3 cup [80 mL] of the oil and another 2 cups [480 mL]
of flour and mix to form a smooth batter. Add the salt and
continue to add flour until the dough starts to stick to the
paddle and the sides of the bowl. The dough will form strands
that tear as the paddle rotates in the bowl.
3. Remove the paddle, install the dough hook, and start the
mixer at the lowest speed; adjust the speed as necessary. Add
flour, a little at a time, until the dough cleans the sides of the
bowl. Continue to knead for 5 minutes.
4. Place the ball of dough in a bowl lightly coated with olive oil.
Brush the surface of the dough lightly with olive oil. Cover
with plastic film and place in a warm, draft-free place for
1 to 11⁄2 hours, or until the dough has doubled in volume.
(The dough may also be placed in an oiled resealable bag and
allowed to rise, refrigerated, overnight.)

P R E P A R A T I O N O F T H E O L I V E S A L A D
5. Mix all of the ingredients for the olive salad together in a large
bowl. Spoon into sterilized jars and top with the remaining
liquid. Allow to marinate at least 24 hours, refrigerated, turning
occasionally. (The salad will keep for months refrigerated.)

A S S E M B L Y O F T H E P I Z Z A S
6. Turn out the dough on a floured surface, punch the dough
down, and knead for 1 minute. Divide the dough into 8 equal
portions.
7. Stretch a piece of dough to cover the bottom of a 6-inch
[15-cm] pizza pan that has been brushed with olive oil. The
dough may be patted, tossed in the air and spun, or rolled
out with a rolling pin.
8. Top each pizza with 1 ounce [30 g] of the mozzarella cheese.
Add 1-ounce [30-g] portions of mortadella, cappicola, and
salami. Spoon over 1⁄4 cup [60 mL] olive salad and top with
1 ounce [30 g] of the provolone cheese.
9. Bake at 450°F [230°C] for 10 to 15 minutes, or until the
cheese is melted and bubbling and the crust is golden. The
edge of the dough may be brushed with water and sprinkled
with sesame seeds, if desired, before baking.

S E R V I C E
10. Serves individual pizzas, quartered; garnished with olives and
parsley sprigs.