New Orleans Muffuletta Pizza

Making a thick crust pizza takes a little longer but it's worth it.

New Orleans Muffuletta Pizza


1 (12-inch) pizza 1 (12-inch) pizza


Intermediate Intermediate

Prep Time

0:20 0:20

Bake Time

20 to 25 minutes 20 to 25 minutes

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  • Italian Herb Crust
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon Italian herb seasoning
  • 1-1/3 cups very warm water (120° to 130°F)*
  • 3 tablespoons olive oil, extra virgin
  • Toppings
  • 3/4 cup giardeniera salad, drained
  • 1/3 cup manzinilla olives, drained
  • 3 tablespoons kalamata olives, drained
  • 1 tablespoon olive oil, extra virgin
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon celery seed
  • 3 ounces Genoa salami
  • 2 to ounces thinly sliced ham
  • 8 ounces sliced provolone cheese


  1. Preheat oven to 425°F.
  2. Combine 2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let dough rest while preparing filling ingredients.
  3. Place giardeniera salad, olives, olive oil, Italian herb seasoning and celery seed in a food processor. Pulse just until finely minced. OR mince olives and vegetables with a sharp knife.
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet or 10 to 11-inch oven-proof skillet. Form a rim by pinching the edge of the dough, partway up sides.
  5. Reserve 1/4 cup olive mixture; evenly spread remaining olive mixture over crust. Layer with salami, ham and provolone slices. Sprinkle reserved 1/4 cup olive mixture over top of cheese.
  6. Bake for 20 to 25 minutes until cheese is bubbly and crust is browned. Remove from oven and let rest 5 minutes before serving.
  7. *If you don't have a thermometer, water should feel very warm to the touch.
  8. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
  9. Recipe Note: Giardeniera salad is typically made from pickled cauliflower, carrots, celery and peppers. Jarred versions of this salad are readily available in the pickle or olive sections in grocery stores.

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