Muffaletta Pizza

YIELD: 1 14" PIZZA

1 Tbsp. minced garlic
¼ cup minced green olives
¼ cup minced black olives
2 Tbsps. minced pepperoncini
2 Tbsps. minced roasted red bell pepper
1 Tbsp. minced red onion
2 Tbsps. minced celery
1 tsp. dried oregano
1½ tsps. red-pepper sauce
2 Tbsps. red wine vinegar
¼ cup olive oil
Salt and black pepper, as needed
12 oz. prepared pizza dough
2 Tbsps. cornmeal
1½ cups shredded provolone cheese
¼ cup medium-dice ham
¼ cup thinly sliced salami
¼ cup medium-dice mortadella
2 Tbsps. fresh parsley

1. Combine garlic, green and black olive, pepperoncini, bell pepper, onion, celery, oregano, red-pepper sauce, vinegar and olive oil. Season with salt and pepper. Set aside.

2. On a flat work surface, flatten pizza dough into a 14" disk, leaving a ½" 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. Distribute ham, salami and mortadella over cheese.

3. Bake at 400°F for 12 to 15 minutes until crust is golden brown. Remove from the oven and top with parsley.

Recipe and photo: McIlhenny Company/TABASCO^® Brand Products