Hoagie-style pizza

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Ingredients

  • 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

Use imperial measurements

Method

How to make Hoagie-style pizza

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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