Garlic Muffaletta Herbal Pizza

Ingredients

Pizza Dough

• 1 cup warm water (105°F)
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 1 tbsp Olive Oil Divine Italian Herb Infused EVOO
• 2–2½ cups all-purpose flour
• 1 tsp fine sea salt

Pizza

• ½ cup pizza sauce
• ½ cup shredded mozzarella
• ¼ cup shredded provolone
• ¼ cup Parmesan
• ¼ cup Olive Oil Divine Muffaletta, drained
• ¼ cup sliced pepperoni
• ¼ cup cooked Italian sausage, optional
• 2 tbsp banana peppers or pepperoncini, optional
• 1–2 tbsp Olive Oil Divine Garlic White Balsamic
• Olive Oil Divine Tuscany Bread Dipping Seasoning
  

Directions

1. Make Dough: Mix warm water, yeast, and sugar. Let stand 5 minutes until frothy. Stir in Italian Herb EVOO. Add 2 cups flour and salt; mix and knead until smooth, adding up to ½ cup more flour as needed. Cover and let rise 10 minutes–1 hour.
2. Prepare: Heat oven to 500°F with pizza stone inside for at least 10 minutes. Stretch dough to 12–14 inches and place on parchment. Brush lightly with Italian Herb EVOO and with 1 Tbsp Tuscany Bread Dipping Seasoning.
3. Top: Spread pizza sauce over dough. Add mozzarella, provolone, Parmesan, Muffaletta, pepperoni, sausage, and peppers.
4. Bake: Bake on the hot pizza stone 11–14 minutes, until the crust is golden and cheese is melted. Rest 5 minutes.
5. Finish: Drizzle Garlic White Balsamic over the hot pizza. Garnish with fresh basil or parsley and crushed red pepper, if desired.

Optional Crust Dip: Mix 2 Tbsp Italian Herb EVOO + 1 Tbsp Garlic White Balsamic and serve with the pizza.