Muffuletta Pizza

Busted. At least that's what my forecast did. At least I can say I told you so. That it would bust along with most of the other meteorologists. Sorry, Justin Berk but I didn't really have #faithintheflakes. That dumb system just HAD to go farther south and bring snow to North Carolina. What the heck, they aren't supposed to get snow. We are, and we're notorious for snow on President's Day Weekend. Oh well, better luck next year. On to my next topic of discussion. Food, as usual.

THE sandwich to have in New Orleans is a muffuletta. Well, that and a po' boy. I decided to make a nice little twist on this typical sandwich and turn it into a pizza. Pizza is always good and it's even better when you throw some variations in. I present you with Muffuletta pizza!

Muffuletta Pizza

Yield ~1 large pizza

Paul's Pizza Dough (recipe below)

Olive Salad (You can make this but also can find this in the olive aisle at your grocery store- what I did)

Salami ~10 slices

Ham ~8 slices

Provolone cheese ~ 10 slices

Olive Oil

Preheat your oven to 500 degrees. Roll out your pizza dough and place on your pizza stone or baking pan. (Store bought dough works too) Brush the soon to be crust region with some olive oil. Spread out a layer of olive salad on the dough first. Next make a layer of salami, then a layer of ham, and finish it up with a layer of provolone cheese. Place the pizza in the oven on a rack about 2/3 of the way up in the oven. Bake for about 10 minutes, then check on pizza. You may need another 5 minutes more though if you like your pizza a little crispier.

Paul's Pizza Dough

Yield ~ dough for 1 large pizza

1 3/4 cups flour (possibly another 1/4 cup if it seems too sticky)

1 cup slightly warm water

1/2 packet yeast (5/16 oz size)

1 tsp olive oil

1 tsp salt

Mix yeast and water together. Let sit and become frothy for about 5 minutes or until it looks foamy. Next add in flour, olive oil, and salt. Mix together until becomes dough consistency. If it seems too sticky you can add in a little more flour until it seems more like pizza dough. I ended up using just a dash more than 1 3/4 cup flour. Roll dough into ball as pictured below and place in a bowl to rise for an hour at room temperature. After an hour or so punch it back down and create a ball like this again. Place it back into the bowl to rise for another few hours. By this time it will look like the second picture on the right below. Punch it back down again to a ball and begin to roll out into your pizza dough.

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