Capture the spirit of New Orleans' famous muffuletta sandwich—featuring cured meats, provolone, and a tangy olive salad—in this effortless French bread pizza that's perfect for game day or any casual gathering. The olive salad can be made ahead of time and improves after a day or so in the refrigerator, though we recommend letting it return to room temperature before topping the pizzas. Use the sliced meats listed below or any combination of Italian deli meats you like.
Info
- Cook time: 40 minutes
- Total time: 50 minutes
- Yield: 8 servings
Ingredients
Olive Salad
- 1/2 cup chopped giardiniera
- 1/2 cup chopped green olives with pimento
- 1/4 cup chopped celery
- 1/4 cup chopped roasted red peppers
- 2 tablespoons drained capers, chopped
- 2 tablespoons chopped fresh Italian parsley
- 1/2 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
French Bread Pizza
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 2 loaves soft seeded semolina bread, about 15 inches long and 3 inches wide
- 1 cup prepared pizza sauce
- 12 ounces mixed Italian cured deli meats, such as mortadella, genoa salami, sandwich pepperoni or soppressata, halved or quartered depending on size
- 12 ounces mild provolone, grated on the coarse holes of a box grater
Instructions
- Arrange oven racks in the top third and middle positions and preheat the oven to 425 degrees F.
- To make the olive salad: In a medium bowl, combine the giardiniera, olives, celery, roasted red peppers, capers, parsley, and oregano. Drizzle with the olive oil and vinegar, then toss well. Let the mixture sit so the flavors meld while you prepare the pizzas.
- For the French bread pizza: Warm the olive oil in a small skillet over low heat. Add the garlic and cook until softened but not browned, 2 to 3 minutes. Remove from the heat and stir in the oregano. Season with salt and pepper.
- Using a serrated knife, split each loaf of bread in half lengthwise. Pull out a small amount of the bread from the top of each half (just enough to create space for the toppings). Turn the pieces cut-side down and press down lightly to flatten them slightly. Brush the cut sides of each piece with the garlic oil. Place cut-side up on a baking sheet and bake on the middle rack until lightly toasted, about 5 minutes.
- Brush the cut sides of the toasted bread with the pizza sauce. Top evenly with the sliced meat, then sprinkle evenly with the provolone. Bake on the top rack until the meat is heated through and the cheese is melted, 8 to 10 minutes. Switch the oven to broil. Broil, rotating the baking sheet as needed for even cooking, until the cheese is browned and bubbly, 1 to 3 minutes, depending on the strength of your broiler.
- Allow to cool for a few minutes on the baking sheet, then transfer to a cutting board. Cut each piece into 4 portions and top with the olive salad. Serve warm.
