Muffaletta Pizza
Recipe courtesy of ZZ’s Pizza Company, Cincinnati
Tapenade:
1 cup quartered artichoke hearts
1 cup black olives
1 cup green olives
1 cup red onion
1/4 cup capers
1-2 cloves garlic (optional)
2 teaspoons dried basil
2 teaspoons dried oregano
pinch dried red pepper
dash extra-virgin olive oil
Directions: Finely chop tapenade in food processor. For a 12-inch pizza, spread 1 1/2 cups of tapenade onto crust. Add 3 ounces each of cappacola, mortadella and salami, cut into 1/2-inch strips. Top with at least 8 ounces of sliced provolone.
Source: Pizza Today website