Ingredients

• 2 (1-pound) 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

Directions

Olive Tapenade:

• 1/2 cup chopped dried black mission figs
• 1/2 cup chicken stock
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• 1/4 teaspoon cayenne pepper
• 1/2 cup pitted kalamata olives
• 1 tablespoon chopped garlic
• 1 teaspoon cracked black pepper
• 1/2 tablespoon sea salt

Sun-Dried Tomato Chutney:

• 1/2 cup sun-dried tomatoes in oil, minced
• 1 tablespoon chopped garlic
• 1 teaspoon sugar
• 1 tablespoon white balsamic vinegar
• 1 tablespoon crushed red pepper flakes
• 1/2 tablespoon sea salt
• 1 teaspoon black pepper