Appetizer Barbecue Entree Featured

“Italian Sub” Pizza

I’ve always loved a traditional Italian sub with the meats, cheeses, veggies, oil, vinegar, herbs… but oftentimes just too much bread. I also love them served heated. One day we were having a party and experimented with a version of the sub sandwich made as a pizza; it was delicious.

You can either buy store-made dough or make your own with this recipe.

Ingredients (4-6 small pizzas)

  • Pizza dough
  • Cornmeal
  • 8 roma tomatoes, sliced 1/4” thick
  • Crushed red pepper flakes
  • 1/2 pound premium deli ham
  • 1/2 pound Genoa salami
  • 1/2 pound pepperoni
  • 1/2 pound capicolla
  • 1/2 pound sharp cheddar cheese
  • 1/2 pound provolone cheese
  • 1 medium red onion, peeled and thinly sliced
  • 1 jar of sliced banana peppers
  • 1 jar sliced pickled jalapeños (optional)
  • Olive oil
  • Red wine vinegar
  • Dried oregano

Making It

  • I complicate things with this one by putting my stone on my outdoor grill and then firing it up to full blast for about 30 minutes. This method will quickly finish off the bottom, but you will then need to broil the pie in the oven. You can also put your stone in your oven and turn it to full blast and cook the pizza for about ten minutes.
  • Once you make the dough, roll out the balls into a pizza pie with cornmeal already on your cutting board. Start layering all the ingredients in the order above. Stop at the onion, then cook the pizza till golden and bubbly (hence the broiling unless you have a pizza oven).
  • When the pizza is fully cooked, add the banner peppers, jalapeños, dried oregano, red pepper flakes oil and vinegar and serve.

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