Monday, October 4, 2010

Muffuletta Cold Pizza

I'd been wanting to try out a version of this pizza for quite a while....though I'd intended it to be a hot pizza not cold. ;) Yummy, but the recipe needed some tweaking. The olive salad mix actually needed to be spread over two pizzas instead of just the one. I also increased the amount of meat in the recipe below to balance things out a bit more. A note of caution....this is one salty dish with all the pickled vegetables and deli meat so dive in at your own risk. ;) were I to make the hot version of this pizza I would have brushed the crust with some Italian dressing, sprinkled it with mozzarella and provolone, topped it with the meats, and baked. The olive salad would have been piled on after it came out of the oven. Mmm...hungry now.

Muffuletta Cold Pizza

1 8oz tub reduced fat chive and onion cream cheese
1/4 cup fat free sour cream
2 tsp bacon salt
1 16oz jar pickled vegetables (Mezzetta Italian Mix)
1 jar cocktail onions
6 oz (1/2 jar) picked pepper rings
5oz grape tomatoes
1 small can sliced black olives
1/2 cup zesty Italian dressing
1 pound cajun turkey
3 servings turkey pepperoni
Pizza Crust

Prepare the pizza crust, dividing the dough into two portions. Shape into either rounds or rectangles. I let my crusts rise about 30 minutes for a medium thick crust. Bake at 375 for 15 to 20 minutes, until the crust is golden brown. You can use some refrigerated bread dough if you need to save time, but pizza crust is one of the easiest things in the world to whip together.

Drain the pickled vegetables and cocktail onion and chop them up into smaller pieces. Toss them into a bowl. Drain the sliced black olives and add them to the bowl. Chop the tomatoes in half and add them to the bowl along with the pepper rings. Stir in the Italian dressing and mix everything together well. Let the olive salad marinate in the fridge for at least a couple hours.

Mix together cream cheese, sour cream, and bacon salt. Spread across cooled pizza crust. Chop turkey and pepperoni into small pieces and spread across the crust. Drain the excess Italian dressing off the olive salad and pile it on top of the crust. Slice into pieces with a pizza cutter and serve.

One more picture....
I definitely needed to divide the olive mixture between two pizzas.....mile high toppings. ;) That much olive salad just cries out for at least an inch of turkey and pepperoni underneath it...if I wasn't going to balance it out the sensible way of course.....when it doubt make it even bigger! ;)

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