Pull and Peel Italian Sub

Name: Pull and Peel Italian Sub
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters balsamic vinegar; 6 slices capicola; 6 slices fontina, such as Stella Fontinella; 237 milliliters fresh basil leaves, torn, for garnish; 1 clove garlic, grated; 3 cloves garlic, smashed; 6 slices shaved mortadella; 118 milliliters extra-virgin olive oil; 1 spring oregano; 454 grams store-bought pizza dough, room temperature; 6 slices shaved prosciutto; 1 Tbsp crushed red pepper flakes; 1 pinch Pinch salt; 1 teaspoon salt; 1 spring thyme

You can never have too many Mediterranean recipes, so give Pull and Peel Italian Sub a try. One portion of this dish contains around 7g of protein, 15g of fat, and a total of 233 calories. This recipe serves 15. Head to the store and pick up mortadella, pizza dough, fontina, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Combine the oil, red pepper flakes, garlic and salt, and allow to marinate for up to 30 minutes. This can be done while the oven preheats.

Ingredients you will need

Red Pepper Flakes

Garlic

Salt

Cooking Oil

Equipment you will use

Oven

Combine vinegar, garlic, oregano, thyme and salt in a saucepan. Cook on medium heat until it reduces by half and becomes syrup-like, about 10 minutes, then strain.

Ingredients you will need

Oregano

Vinegar

Garlic

Syrup

Thyme

Salt

Equipment you will use

Sauce Pan

For the sub: Preheat oven to 550 degrees F. Preheat a pizza stone in the oven on the middle rack.

Equipment you will use

Pizza Stone

Oven

Roll the pizza dough into a thin 12-inch round on a floured pizza peel.

Ingredients you will need

Pizza Dough

Roll

Place on the pizza stone in the oven and bake until slightly puffed and browned, 8 to 10 minutes.

Equipment you will use

Pizza Stone

Oven

Remove from oven and add the fontina, prosciutto, mortadella and capicola evenly on top of the dough. Finish with the balsamic reduction and torn basil leaves.

Ingredients you will need

Fresh Basil