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La Belle Cuisine
Muffuletta Pizza
Recipe courtesy Emeril Lagasse,
2002
Basic Pizza Dough for 1 crust
(recipe follows)
2 teaspoons cornmeal
Olive Salad, recipe follows
1 cup grated provolone cheese
1/2 cup thinly sliced yellow onions
4 ounces roughly chopped ham
4 ounces thinly sliced salami
8 ounces fresh bocconcini, sliced in half
or into thirds, or cubed fresh mozzarella
2 tablespoons chopped pepperoncini
Red pepper flakes
Extra-virgin olive oil, for drizzling
Place a baking stone on the lower rack of the oven and preheat to 475
degrees F. Remove the premade pizza dough from the bowl and briefly
knead. Shape into a 14-inch round. Lightly dust a baker's peel with the
cornmeal. Transfer the dough to the peel. (Alternatively, the dough can
rest and then be cooked on a lightly oiled baking sheet.)
Spread most of the olive salad over the bottom of the dough. Top with
the provolone, onions, ham, salami, remaining olive salad, bocconcini or
mozzarella, and pepperoncini. Sprinkle, to taste, with red pepper flakes
and extra-virgin olive oil.
Transfer to the baking stone and cook until the crust is golden brown and
the cheese is melted, 8 to 10 minutes. Remove from oven and let rest for
5 minutes before slicing. Serve hot.
Basic Pizza Dough
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
3 cups bleached all-purpose flour
1 tablespoon plus 1 1/2 teaspoons
extra-virgin olive oil
1 teaspoon salt
In a large bowl, combine the water, yeast, and sugar and stir to combine.
Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incor-
porated and the mixture is smooth. Continue adding the flour, 1/4 cup at a
time, working the dough after each addition, until all the flour is incorporated
but the dough is still slightly sticky. Turn the dough out onto a lightly
floured
surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place
the dough in the bowl and turn to oil all sides. Cover the bowl with plastic
wrap and set in a warm, draft-free place until nearly doubled in size, 1 to
1 1/2 hours. Use as directed.
Yield: 1 large pizza crust, or 2 medium pizza crusts
Olive Salad:
1/2 cup pitted brine-cured black olives,
such as Niçoise, sliced
1/2 cup large (queen) pimiento-stuffed
olives, sliced
2 large cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh oregano
3/4 teaspoon freshly ground black pepper
Combine olives, garlic, olive oil, shallots, celery, parsley,
oregano, and black pepper, and mix well.
Or, you may prefer to kick it up a notch:
Emeril's Kicked Up Olive Salad:
1 quart large pimiento-stuffed green olives,
drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 1/2 cups vegetable oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
Combine all ingredients in a large nonreactive bowl and mix well. Place
in a nonreactive jar (preferably glass) and store tightly covered in the
refrigerator. Salad should be made at least 24 hours before using and
only improves with age, can keep for up to 2 months in refrigerator.
Featured Archive Recipes:
French Quarter Muffuletta
Muffuletta Salad
Mardi Gras Potato Salad
Michele's Mardi Gras Cake
Pizza Plenty
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