Grilled Muffaletta Pizza
Servings: 4
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
Pizza Dough Note: Make sure you let the dough sit at room temperature for at least 30 to 60 minutes before you start. Cold dough is tight and hard to stretch; letting it warm up makes it more relaxed and pliable.
Pizza Stone Note: I like to cook my pizza on a pizza stone. 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.