You also could substitute mixed marinated olives from the grocer’s olive bar for the olive salad.
Muffaletta Flatbread
Start to finish: 45 minutes; Servings: 6
For the red pepper pesto:
1/2 cup roughly chopped roasted red peppers, drained and patted dry
1 tablespoon capers, rinsed
1 tablespoon olive oil, plus extra
2 tablespoons toasted walnuts
For the olive salad:
1/2 cup green olives
1/4 cup black olives
1/4 cup chopped sweet cherry peppers
1/4 cup chopped pickled vegetables
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon dried Italian herb blend
1/4 teaspoon red pepper flakes
For the flatbreads:
20-ounce ball pizza dough, room temperature
2 1/2 ounces sliced salami, cut into thin strips
3 ounces sliced provolone cheese, cut into thin strips
Heat the oven to 500 degrees. Lightly coat 2 baking sheets with vegetable oil or cooking spray.
To make the pesto, in a food processor combine the roasted red peppers, capers, olive oil and the walnuts. Pulse until very finely chopped, then transfer to a bowl.
To make the olive salad, in the food processor (no need to clean it) combine both olive varieties, the cherry peppers, pickled vegetables, garlic, pepper, Italian herbs and red pepper flakes. Pulse until roughly chopped. The pieces should be no bigger than 1/4 inch.