Muffuletta Pizza

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“A variation of the New Orleans classic. Always requested by our guests.”
1hr 15mins
2 pizzas

Ingredients Nutrition


  1. FOR THE CRUST---------.
  2. Combine yeast and water with a pinch of sugar and let yeast proof for 5 minutes or so.
  3. Place salt and flour in mixer and mix for 15 seconds or so to combine.
  4. Add yeast mixture, milk and oil and mix on low until just combined.
  5. Knead with dough hook until soft and pliable.
  6. Remove from mixer and knead by hand until dough is no longer sticky.
  7. Allow to rise (covered) in a warm place until doubled in size (about and hour).
  8. Punch dough down, cut in half, form into 2 balls, cover and let rise until doubled again (about 1/2 hour).
  9. Form dough on lightly oiled cookie sheets (9x13), dimple, coat lightly with olive oil, salt then bake at 500 degrees on a pizza stone until just starts to brown, about 7 minutes.
  10. FOR THE OLIVE SALAD-----------------.
  11. Chop olives, herbs, garlic and onions and combine with 1/4 cup of olive oil.
  12. FOR THE FILLING---------------.
  13. Chop meats and mozzarella into 1/8" x 2" strips and place in a resealable freezer bag.
  14. Add olive salad, mix, shred hard cheeses and add to meat mixture.
  15. Add more olive oil if necessary.
  16. Salt and pepper to taste.
  17. Final assembly----------------.
  18. Place 1/2 of the filling on each crust and broil until cheese is bubbly.
  19. Protect edges of crust from burning with foil if desired.
  20. Variations: Use left over grilled sausage, leave out all or some of the meats, add any herbs that you like!

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