A terrific variation on an old New Orleans Favorite. We serve it as an appetizer to guests. The olive salad mixture may be used at once, but is best when chilled overnight. Adjust the ingredients to taste.
Preparation Time
45 mins
Cooking Time
15 mins
Total Time
60 mins
Calories
511 Calories
Recipe Instructions
Step 1
In a medium bowl, mix jumbo black olives, green olives, celery, red onion, garlic, basil, parsley, olive oil, oregano, salt and freshly ground black pepper. Cover and chill in the refrigerator until using.
Step 2
Preheat oven to 500 degrees F (260 degrees C). Sprinkle pizza crust with olive oil, salt and garlic powder.
Step 3
Place the crust directly on the oven rack. Bake for about 5 minutes. Do not allow crust to become overly browned or crisp. Remove from heat and allow to cool.
Step 4
In a medium bowl, mix together mozzarella cheese, Provolone cheese, Parmesan cheese, hard salami, mortadella and prosciutto. Stir in the olive mixture.
Step 5
Preheat the broiler. Spread the cheese and vegetable mixture over the baked pizza crust.
Step 6
Broil 5 minutes, or until cheeses are melted and meats are lightly browned. Cut into 3 inch squares and serve immediately.
Ingredients
salt to taste
2 tablespoons olive oil
1 tablespoon olive oil
½ teaspoon dried oregano
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
2 ounces shredded mozzarella cheese
2 cloves chopped garlic
2 tablespoons chopped celery
2 tablespoons chopped red onion
2 ounces grated Parmesan cheese
8 jumbo black olives, pitted
8 pitted green olives
6 leaves chopped fresh basil
1 (16 ounce) package ready made pizza crust
½ teaspoon garlic powder to taste
2 ounces shredded provolone cheese
2 ounces thinly sliced hard salami, cut into strips
2 ounces thinly sliced mortadella, cut into strips
4 ounces thinly sliced prosciutto, cut into strips
