Hoagie-style pizza

  • Preparation Time35 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
2 (450 g) bags store-bought pizza dough, cut into halves
Olive oil, for drizzling
Sea salt
Olive Tapenade, recipe follows
Sun-dried Tomato Chutney, recipe follows
Mortadella, for topping
Soppressata, for topping
Salami, for topping
Prosciutto, for topping

For the olive tapenade

115 g chopped dried black mission figs
115 ml chicken stock
1 tbsp extra-virgin olive oil
2 tbsps balsamic vinegar
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme leaves
1/4 tsp cayenne pepper
115 g pitted kalamata olives
1 tbsp chopped garlic
1 tsp cracked black pepper
1/2 tbsp sea salt

For the sun-dried tomato chutney

115 g sun-dried tomatoes in oil, minced
1 tbsp chopped garlic
1 tsp sugar
1 tbsp white balsamic vinegar
1 tbsp crushed red pepper flakes
1/2 tbsp sea salt
1 tsp black pepper

1) Punch down and stretch pizza dough. Drizzle olive oil onto both sides and sprinkle lightly with sea salt. Rub in well, but do not saturate with oil. Grill pizza dough for about 1 1/2 to 2 minutes on each side.

2) Spread tapenade or chutney thinly onto crust. Lay a few slices of cured meat on top (in any order or amount) and serve at room temperature.

3) In a medium saucepan, heat figs in chicken stock until warm and hydrated. Drain when ready.

4) In a food processor, pulse together all of the remaining ingredients, including the figs. Place in a bowl and set aside until ready to assemble the pizza.

5) In a food processor, pulse all the chutney ingredients. Place into a bowl and set aside until ready to assemble the pizza.

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