Slice
Top This: 'Muffuletta' Pizza
[Photographs: J. Kenji Lopez-Alt]
You know what's a frickin' awesome pizza topping?
Leftover olive salad mix from the muffuletta I made a couple weeks ago.
Delicious.
Olive Salad
- makes about 2 cups -
Note: Giardiniera is an Italian-American pickled vegetable mix consisting of cauliflower, carrots, celery, and red peppers. It can be found in Italian specialty stores or in jars in the international section of the supermarket.
Ingredients
1 cup mixed pitted Italian olives (about 3/4 pounds)
1 cup giardiniera (see note)
4 jarred pickled peperoncini, stems removed
2 tablespoons capers, drained and roughly chopped
1 medium clove of garlic, finely minced (about 1 teaspoon)
1/3 cup extra virgin olive oil
Procedure
Place olives, giardiniera, peperoncini, capers, and garlic in bowl of food processor. Pulse until roughly chopped, about six 1-second pulses. Transfer to a medium bowl, and stir in the olive oil. Allow to marinate at room temperature for 30 minutes.
Other Ways to Top Your Pizza
• How to Make Brussels Sprout and Pancetta Pizza (à la Motorino) »
• How to Use Pea Shoots on Pizza »
• How to Make Braised Fennel Pizza (à la Paulie Gee) »
• How to Make Shaved Asparagus Pizza »