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  • Writer's pictureTommy Centola

Muffuletta Flatbread

The flavors of a muffuletta has been enjoyed in many ways. Here's a way to get all the wonderful flavors of a muffuletta without all of the bread. It's great for those who are trying to watch their carbs.

1 (16-ounce) package refrigerated pizza crust dough, room tmperature

1/4 cup olive oil

1 cup prepared olive salad

1/2 cup sliced salami, quartered

1/2 cup sliced capicola, chopped

1/2 cup mortadella, chopped

1 (8-ounce) block fresh mozzarella, halved and sliced

1/2 teaspoon Creole seasoning

Preheat oven to 425℉. Line two rimmed baking sheets with parchment paper.

On a lightly floured surface, roll dough into a 20x14 inch rectangle. Cut dough in half, a nd place on prepared pans. Stretch dough to length of baking sheets. Using a fork, prick holes in dough. Brush with olive oil. Bake for 5 minutes.

In the work bowl of a food processor, pulse olive salad until finely chopped. Spread olive mixture onto flatbreads. Divide salami, capicola and mortadella between flatbreads. Top with mozzarella, and sprinkle with Creole seasoning.

Bake until cheese is melted and crust is golden brown, 10 to 12 minutes. Cut into triangles and serve immediately.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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