For the Pizza
Mortadella Muffuletta Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 250 grams dough ≈ 8.8 ounces dough
- 28 grams chopped black and green olives ≈ 1 ounce chopped olives
- 78 grams mozzarella ≈ 2.8 ounces mozzarella
- 25 grams provolone ≈ 0.9 ounces provolone
- 15 grams thinly sliced red onion ≈ 0.5 ounces thinly sliced red onion
- 60 grams mortadella ≈ 2.1 ounces mortadella
- 10 grams parmigiano ≈ 0.4 ounces parmigiano
- 20 grams chopped giardiniera ≈ 0.7 ounces chopped giardiniera (Recipe below.)
- 5 grams toasted sesame seeds ≈ 0.2 ounces toasted sesame seeds
For the Giardiniera
Mortadella Muffuletta Pizza -- Giardiniera
Author: Pizza Today
Ingredients
- 250 grams or about half a quart of mixed vegetables (cauliflower, radishes, carrots, onions, and sweet or spicy peppers) cut into small pieces
- 200 ml white vinegar
- 50 ml white wine vinegar
- 250 ml water
- 15g salt
- 10g white sugar
- 5g garlic
- 2pc bay leaf
- Pinch of whole peppercorns
- Pinch coriander seeds
Instructions
- Clean and slice all vegetables and place in a heat safe container like a mason jar or cambro container.
- In a large non-reactive steel pot combine water, vinegar and aromatics. Allow pickling liquid to come to a boil and shut off immediately so pickling liquid does not reduce.
- Pour the hot liquid over vegetables.
- For thicker more durable vegetables leave in the liquid longer, for softer more delicate vegetables stir and chill immediately. Place weighted cover over pickles to ensure they are all completely covered. Store in the refrigerator for up to 2 months.
