Ingredients
The following ingredients have 4 Servings
- 1/2 cup mixed chopped olives
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped marinated artichoke hearts
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves (minced)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 batch Neopolitan pizza dough from Craftsy class or any fresh pizza dough
- 1/2 cup shredded mozzarella
- 3 slices Provolone cheese (cut into strips)
- 3 slices salami (cut into strips)
- 3 slices Mortadella (cut into strips)
- 3 slices Capicolla (Prosciutto, or smoked ham, cut into strips)
Instruction
- Mix all ingredients for olive salad. Refrigerate until needed.
- You will need to make your pizza dough a day in advance, refrigerate it and bring it to room temperature for 90 minutes. You will want a ball of dough that is about 8 ounces for each pizza.
- Preheat oven to 500 degrees or as hot as it will go with a pizza stone in the oven.
- Use your fingers to press the disk of dough out some and then let it rest for 5 minutes before proceeding. Either watch Peter Reinhart's method for stretching the dough in the Pizza making Craftsy class, or use a rolling pin. If it gets to where it doesn't want to stretch anymore, let it rest a few minutes.
- Spread about 1/4 cup of olive mixture on pizza dough, being sure to get as much of the liquid as possible. It will flavor the dough and take the place of a sauce.
- Sprinkle 1/2 cup shredded mozzarella on top.
- Scatter sliced provolone cheese and meat on top.
- Finish with about another 1/4 cup olive salad sprinkled on top.
- Use a paddle to transfer pizza to pizza stone and cook until cheese is melted and crust is brown, about 5 -10 minutes depending on how hot your oven is.
