February 1, 2013

Friday Foodie: Muffaletta Pizza!


There, my big secret is out. I'm totally, sloppy, head over heels in love with... pizza. This recipe is my Ode To The Cheesy, Veggie, Yeasty Goodness That Owns My Heart.

However, too much time with my Love has a detrimental effect on the size of my jeans, so this recipe has been adapted for the minimal calorie count and maximum healthy ingredients so it's safe to indulge yourself shamelessly!

Garlic Cheese Thin Crust Dough


1 package Quick Rise Yeast
2 Cups Flour (Bread flour or All Purpose)
1/2 Teaspoon Salt
1/4 Cup Teaspoon Sugar
1/2 Cup grated Mozzerella or Provolone Cheese
1 clove or 1 heaping Tablespoon minced/chopped Garlic (I add LOTS of garlic)
1/4 Teaspoon dried Rosemary
1/4 Teaspoon Oregano
1/4 Teaspoon Cracked Pepper
1 Tablespoon Olive Oil
2/3 Cup LUKEWARM water

Preheat your oven to 500 degrees. Spray your pan with non stick spray and sprinkle it with a little cornmeal for that good old fashioned Pizzaria taste. If you are using a pizza stone, just sprinkle the cornmeal on.

Mix the yeast with the water and sugar and let it sit while you prepare the rest of the ingredients. (*very important to make sure the water is only lukewarm because if it's hotter, it kills the little yeasties) Mix the rest of the dry ingredients and spices together then add yeast water and olive oil to form a fairly sticky dough.

Let the dough rest and rise about 30 minutes, then plop onto your pan. Pour a little olive oil on your hands so that the dough won't stick to your fingers then stretch the dough out to cover the pan or pizza stone, pinching it up to form a nice edge all the way around.

For a thin, crispier crust, bake for 15 minutes before putting on the toppings.

garlic cheese pizza thin crust before baking

Muffaletta Topping


1/4 to 1/2 Cup Olive Bruchetta mix (to taste)
1/4 Cup chopped Celery
1/4 Cup chopped Red Onion
2 Tablespoons of chopped Garlic (to taste)
1/2 Cup Chopped Marinaded Artichokes
8 -10 leaves of fresh Basil, chopped
1/2 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
Salt and Cracked Black Pepper to taste
2 Tablespoons Olive Oil

save time by buying Bruschetta mix etc already prepared

6 ounces of Shredded Italian Cheese Blend
6 slices of thin Peppered Hard Salami
1 - 1 1/2 Cups Turkey Polish Kielbasa, cut into small pieces

The original recipe that I adapted called for salami, mortadella and proscuitto, which made my cholesterol rise above accepted limits by just reading, so I went lower cal with the much healthier turkey kielbasa sausage as an alternative. Tasted amazing!

the turkey kielbasa tastes amazingly like the higher calorie beef n pork version

Mix everything - the olive bruschetta mix, artichokes, cheese, meats, basil, spices...the whole shebang, together in a medium size bowl then spread the topping mixture over your precooked pizza crust.

all the goodies mixed together

Bake the completed pizza for an additional 10 -15 minutes then broil on high until the cheese and the edges of the crust turn a nice golden brown.



Trust me, there will be NOOOOOO leftovers with this no guilt, crunchy, spicy, 'Nawlins Meets Italy, taste bud bustin', vampire proof Muffaletta Masterpiece.

Made it on Monday....Making' it again on Friday. By request.


Sarah at Sima Design said...

That looks ridiculously tasty- and not too hard either. Plus I can be all "Yep- homemade pizza dough... from scratch"... and make myself sound all fantastic.

Buffy said...

Yep, that's exactly why I make my own pizza dough... ;-)