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Thursday, February 3, 2011

Muffaletta Stuffed Pizza Rustica

So we’re going away from 365 this week a bit.  Being a work at home mom, I get to watch the Rachael Ray daytime talk show every day and get great ideas for meals. 

Last week she made this fantastic stuffed pizza.  Now, I did take the liberty of changing a few things here.  First, I don’t like olives much, let alone an olive tapenade, so I took out that whole section and replaced it with a jar of pesto.  I think next time I’d still use the pesto, but maybe only half a jar. 

I was also in fridge clean out mode, so I used whatever toppings I had on hand.  I think I used pepperoni, genoa salami, and pancetta.  For the cheese I used a mix of mozzarella and Colby jack.  The hubby gets made that I always seem to buy cheese every week and our cheese drawer is overflowing.  I caved this week and decided to use up what I had.  For the record, there was only one partially used bag that was expired.

I’ll say that in the end this pizza was OK.  I think ours cooked a little too long and was a little too brown.  I used a thin crust pizza, so I think next time I’d use a thicker dough.  It ended up being a lot of greasy, salty meat, cheese and pesto … with just a little bit of dough.  I think thicker dough would balance out the the toppings much better.

I’ve got the recipe below with my own edits as to what I changed, but give the original a try if you want!

What do you need?

For the olive salad: **I skipped this whole section and used a jar of pesto**
About 1/2 cup pimiento-stuffed olives or pitted Sicilian olives About 1/4 cup pitted black olives
1 cup drained giardiniera (hot pickled vegetable salad)
1 tablespoon anchovy paste, optional
1 roasted red pepper, homemade or store-bought, chopped
2 large clove garlic, finely chopped or grated
A few leaves of basil
A scant handful of flat-leaf parsley

For the pizza:
2 1-pound balls pizza dough, homemade or store-bought
Flour, for rolling out dough
1/2 pound thinly sliced mozzarella or smoked mozzarella
1/3 pound sweet sopressata, thinly sliced
1/3 pound sliced hot ham, coppa or cappacolo
1/2 pound mortadella, thinly sliced
1/2 pound deli-sliced provolone cheese
EVOO – Extra Virgin Olive Oil, for brushing
Sesame seeds

Yields: Serves 6-8

Now what?

Preheat oven to 450°F.

In the bowl of a food processor, add olives, giardiniera, anchovy paste, roasted pepper, garlic, basil and parsley. Pulse to form a finely chopped relish.

On a floured surface, roll out doughs into 2 thin rounds. Transfer the first to an oil-brushed baking sheet. Top with a layer of olive salad **or pesto**


then even layers of cheeses and meats, leaving a 1-inch edge.


Brush edges with water and top with remaining dough. Pinch all around to seal.


Brush with EVOO and sprinkle with sesame seeds. (Tip: Brush with egg wash for sesame seeds to really stick to the top!) Bake 20-25 minutes to deep golden. Let cool 10 minutes then cut into 8 wedges and serve with a green salad alongside.


How did yours turn out??

Until the next time…
~The girl behind the lama

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Melissa Lynn D said...

That looks wonderful! Where do you find pesto (what section of the grocery store)? I tried just a straight pesto pizza someone made, and I loved it, but I've never seen pesto in the grocery store.

Lama Works said...

It should be near the spaghetti sauce. Just past the sauce our store has kind of a "fancy Italian" section that has olives, pickled veggies, roasted peppers and the sort. I've also seen it in the refrigerator section with the refrigerated pasta. I live in a small town, so if we have it I bet you do too!

Melissa Lynn D said...

Thanks! I'll look for it today. I'm in a very rural "meat & potatoes" area, so there's lots of "fancy" things we don't have, but they just started carrying tortellini, so maybe.... :)

Lama Works said...

If you can't find it, let me know! When I'm really ambitious I make my own. If you can find fresh herbs and pine nuts you'll be in business :)


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