One of my husband and I’s favorite vacations we went on was New Orleans in 2011. The culture in NOLA is very unique and welcoming. The food is amazing and like no other. We even attending a one of a kind cooking class at the New Orleans Experience to advance our skill-set on Creole Cooking.When we stayed in NOLA, we stayed at a wonderful Bed and Breakfast called Ashtons. In the morning we had an elegant breakfasts and the hostesses even prepared vegetarian entrees for me. For the rest of the day we would scout out local restaurants to eat. One of my husband’s favorite new foods he consumed on the trip was a muffuletta sandwich. The ingredients on a muffuletta vary from where you purchase one; however, one element says the same there is always a marinated olive salad spread topping off the sandwich. There is also some type of pork (ham, prosciutto, mortadella), beef (salami), & a cheese (provolone, swiss, mozzarella) on the sandwich.
Fridays are generally Pizza day at our home (homemade). Growing up Pizza Friday Night was always something I looked forward to as a kid. My mom would get us our favorite pizza and we would go next door to First Row Video and return a movie. It was the only day of the week we were permitted to have pop (and the way it should be), eat in the living room and watch TV at the same time. My husband’s family had a similar tradition with Pizza on Fridays, several years later, my husband and I still practice the tradition and look forward to the occasion.
I have made several variations of muffuletta dishes from pasta to the traditional sandwich, maybe even some muffins. This is a new favorite and a way to honor the tradition of Pizza Friday and take my husband I back to NOLA without a plane ticket.
This pizza recipe yields six slices
1 lb Pizza Dough, Fresh (link attached my our recipe) or store bought for $1-2 at the deli of the grocery store (If you are using frozen dough make sure to let it thaw in the refrigerator overnight). If using dough that has been in the refrigerator allow the dough to come to room temperature an hour before placing in the preheated oven.
2/3 cup of Jarred Muffuletta Mix
1 Cup of precooked diced ham
1/3 cup of Reduced Fat Feta Cheese, Crumbled
1/3 cup of Italian Blend Shredded Cheese
- Preheat the oven to 500 degrees.
- Form the dough to fit a deep dish pizza stone. I like to roll my dough out and then press the dough into the dish. Once the dough is rolled out, gently place fork marks randomly to allow the steam to escape during the baking process. If you skip this step large bubbles may appear during the baking process.
- Once the dough is ready, place the muffuletta spread evenly on the dough leaving 3/4 of an inch boarder of the dough around the rim for the crust.
- Sporadically add the diced ham on top of the muffuletta spread. Place the pizza in the oven and allow it to bake at 500 degrees for 20 minutes.
- Remove the dish with oven mitts from the oven. Sprinkle both of the cheeses on-top of the pizza evenly. Return the dish back into the oven to bake for 5 more minutes or until the cheese is melted. Remove from the pizza from the oven place on cutting board and cut pizza to your portion liking and serve.