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This Grilled Muffaletta Pizza is a smoky, melty mashup of two iconic dishes—New Orleans’ beloved muffaletta sandwich and a crispy, cheesy pizza. I cannot get enough of this recipe!
If you aren’t familiar with a muffaletta, it is an Italian-style sandwich originating in New Orleans. It is typically served on a round, sesame-crusted bread and layered with cured meats (like salami, ham, and mortadella), provolone cheese, and a signature olive salad
For this Grilled Muffaletta Pizza, layers of zesty marinara, gooey mozzarella, spicy cured meats, and a briny olive mix come together on the grill for an easy, flavor-packed twist on pizza night. Finished with mounds of silky mortadella and a sprinkle of sesame seeds for that signature muffaletta crunch—it’s bold, crave-worthy, and guaranteed to impress.
And if you are looking for muffaletta olive mix, you can find this blend of olives, pickled veggies and herbs jarred near the olive bar or pickle section of most grocery stores. I typically use Divini or Boscoli brands! And if you can’t find it, a good sub is finely chopped mild giardiniera mixed with green and black olives, a splash of olive oil, and a pinch of oregano to capture that same tangy, savory flavor. And if you have leftover muffaletta mix (or giardiniera), you have to make my Giardiniera Chicken Melts or Slow Cooker Italian Shredded Beef Sliders!
Ingredients:
- Store-bought Pizza Dough: Room temperature
- Marinara Sauce
- Shredded Mozzarella Cheese
- Sliced Provolone Cheese
- Muffaletta Olive Mix
- Hot Sopressata
- Sliced Genoa Salami
- Extra-Virgin Olive Oil
- White Sesame Seeds
- Sliced Mortadella
Step-by-Step:
Before beginning, make sure your dough sits at room temperature for 30 minutes to an hour!
Step One: Preheat your grill
Place a pizza stone on the grill and preheat your grill to medium-high heat (around 400°F). See note if not using a pizza stone!
Step Two: Roll Your Dough
Place the dough ball on the floured pizza peel or floured sheet of parchment paper (this makes it easier to transfer for grilling). Gently press it down into a flat disc, about 6 inches wide. Use a rolling pin to roll it out into a circle about 12–14 inches in diameter, rotating the dough a quarter turn after every few rolls to keep it round. Try not to roll it too thin or you’ll lose the chewy texture.
Step Three: Assemble Your Pizza
Spread the marinara evenly over the dough, leaving a small border around the edges. Layer on the mozzarella and provolone cheese, followed by a generous spoonful of the olive mix. Add the sopressata and salami slices on top. Brush the outer crust edges with olive oil and sprinkle with sesame seeds so they adhere.
Step Four: Bake Your Pizza
Transfer the pizza directly to the baking sheet or the preheated pizza stone and cook with the lid closed for about 10 minutes, or until the crust is golden and crisp and the cheese is melted and bubbly.
Step Five: Garnish and Serve
Remove the pizza from the grill and finish with extra olive mix and mounds of sliced mortadella. Slice and serve warm.
No! While I prefer cooking mine on a pizza stone, it is not a must. If you don’t have a pizza stone, you can either grill your pizza on a baking sheet or directly on the grill grates. When grilling directly on the grates, it’s best practice to cook the dough on both sides first to firm it up before adding any toppings.
Yes! Cold dough is tight and hard to stretch; letting it warm up makes it more relaxed and pliable.
A traditional muffaletta sandwich uses a soft bread that is topped with white sesame seeds so to mimic that, I added the sesame seeds to the crust.
If you can’t find it, a good sub is finely chopped mild giardiniera mixed with green and black olives, a splash of olive oil, and a pinch of oregano to capture that same tangy, savory flavor.
I hope y’all become as obessesed with this Grilled Muffaletta Pizza as I am! Comment below once you make it!
looking For More Pizza-inspired Recipes? try these!
Gluten-Free Protein Bagel Bites
Easy Grilled BBQ Chicken Pizza Flatbread
Easy Goat Cheese, Prosciutto and Fig Flatbreads
Grilled Muffaletta Pizza
Ingredients
- 1 store-bought pizza dough 14 ounces, room temperature (see note)
- 1/3 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 4 slices provolone cheese
- 1/2 cup muffaletta olive mix plus more for topping
- 2 ounces sliced hot sopressata
- 2 ounces sliced Genoa salami
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white sesame seeds
- 2 ounces sliced mortadella
Instructions
- Place a pizza stone on the grill and preheat your grill to medium-high heat (around 400°F). See note if not using a pizza stone!
- Place the dough ball on the floured pizza peel or floured sheet of parchment paper (this makes it easier to transfer for grilling). Gently press it down into a flat disc, about 6 inches wide. Use a rolling pin to roll it out into a circle about 12–14 inches in diameter, rotating the dough a quarter turn after every few rolls to keep it round. Try not to roll it too thin or you'll lose the chewy texture.
- Spread the marinara evenly over the dough, leaving a small border around the edges. Layer on the mozzarella and provolone cheese, followed by a generous spoonful of the olive mix. Add the sopressata and salami slices on top. Brush the outer crust edges with olive oil and sprinkle with sesame seeds so they adhere.
- Transfer the pizza directly to the baking sheet or the preheated pizza stone and cook with the lid closed for about 10 minutes, or until the crust is golden and crisp and the cheese is melted and bubbly.
- Remove the pizza from the grill and finish with extra olive mix and mounds of sliced mortadella. Slice and serve warm.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
We love a muffaletta sandwich, this did not disappoint! We make our own crusts with fresh milled flour. SO GOOD