Muffaletta Pizza
Muffaletta Pizza might be just the main course you are searching for. One serving contains 2954 calories, 127g of protein, and 166g of fat. This recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 1. A couple people really liked this Mediterranean dish. A mixture of garlic, mortadella, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
Preheat oven to 500 degrees F (260 degrees C).
Sprinkle pizza crust with olive oil, salt and garlic powder.
Place the crust directly on the oven rack.
Bake for about 5 minutes. Do not allow crust to become overly browned or crisp.
Remove from heat and allow to cool.
In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
Spread the cheese and vegetable mixture over the baked pizza crust.
Broil 5 minutes, or until cheeses are melted and meats are lightly browned.
Cut into 3 inch squares and serve immediately.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti Reserve Poggio Reale. Reviewers quite like it with a 5 out of 5 star rating and a price of about 23 dollars per bottle.
Spalletti Chianti Reserve Poggio Reale
This superb reserve wine, produced exclusively from the Poggio Reale estate, is a graceful, velvety wine with the characteristically earthy Sangiovese aromas and ripe, balanced fruit flavors offset by a touch of oak.