Easy Pizzaletta

I re-created this cross between a muffuletta and a quesadilla after having a Pizzaletta at the Red River Revel Arts Festival. Each year St. Joseph Catholic School has a booth where they sell Muffaletta Pizza by the slice. This delicious savory food is an original creation of Cascio Market Bistro. The Pizzaletta is describe on their menu as pizza crust, salami, ham, homemade olive mix and sliced provolone topped with a second pizza crust and spiced shredded mozzarella cheese. It is really, really good. My version takes a shortcut using flour tortilla, but still has all the muffaletta flavor and a crisp crust. It is perfect hand held snack, starter or meal.

I made one for lunch with leftover ingredients from a muffaletta night my sister and I had this week. She had called me on her way home from work Tuesday. She said she had a muffaletta craving. She was at the store and could not find premade olive salad. I gave her a list of ingredients and we made our own. It is a really good recipe. We usually buy Monjuni's or Mamma Mia's, both are very good. Now we can make our own too. Below is the recipe for the Pizzaletta and the olive salad.

Easy Pizzaletta  

Ingredients

1/2 a stick of soften light butter

8 small flour tortillas

10 slices thin provolone cheese

16 slices of hard salami

20 slices thin deli ham

3/4 cup olive salad mix

1 cup part-skim mozzarella, shredded

Directions

Butter one side of each tortilla with light butter. Put one butter side down in a non stick skillet. Then layer with a slice and a half of provolone cheese, 2 slices of salami, 3 slices of ham, a heaping tablespoon of olive mix, 2 tablespoons of mozzarella. Top with other tortilla butter side up. Heat over medium heat until brown then flip to brown other side. Repeat 3 times until all tortillas are used. To serve cut each pizzaletta into 6 wedges.

Serves: 12 as a starter, 2 pieces a serving or serves 4 as a meal.

Olive Salad

Ingredients

3/4 cup pimento-stuffed olives

1/4 cup pitted Kalamata olives

1/4 cup giardiniera (Italian pickled vegetables)

2 lg. pepperoncini

3 - 4 pickled onions

2 Tbsp. capers

1 med. clove garlic, chopped

1 tsp. dried oregano

A couple of grinds of black pepper

2 tsp. fresh lemon juice

2 Tbsp. olive oil

irections 

Drain all ingredients. Place all ingredients in a food processor and pulse until coarsely chopped. Refrigerate overnight for best flavor.

Linking To:
Carole's Chatter: Food on Fridays - Finger Foods for Parties