Hoagie-Style Pizza

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  • Level: Easy
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 4 pizzas
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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

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


  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.

Olive Tapenade:

  1. In a medium saucepan, heat figs in chicken stock until warm and hydrated. Drain when ready.
  2. 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.

Sun-Dried Tomato Chutney:

  1. 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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