Grilled Muffaletta Pizza blends the bold flavors of New Orleans’ classic muffaletta sandwich with the crispy, cheesy satisfaction of pizza. This version grills the dough for a smoky edge, layers on marinara, plenty of melted cheese, spicy cured meats, and a briny olive mix, then finishes with silky mortadella and sesame-studded crust for the signature muffaletta crunch. It’s an easy, flavor-forward recipe that’s perfect for pizza night or an impressive backyard gathering.
If you’re new to muffaletta, the classic sandwich originated in New Orleans and uses round, sesame-crusted bread layered with cured Italian meats (salami, ham, mortadella), provolone, and a chunky olive salad. This pizza takes those elements and rearranges them into a handheld, shareable format—while keeping the bold, salty, tangy profile that makes muffaletta so craveable.
Look for muffaletta olive mix near the olive bar or pickles in most grocery stores; common brands include Divini and Boscoli. If you can’t find a ready-made mix, make a quick substitute: finely chop mild giardiniera and mix with green and black olives, a splash of olive oil, and a pinch of oregano. That combination will give you the same tangy, savory bite that defines muffaletta.
Ingredients:
- 1 store-bought pizza dough (about 14 ounces), room temperature
- 1/3 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 4 slices provolone cheese
- 1/2 cup muffaletta olive mix plus extra for topping
- 2 ounces sliced hot sopressata
- 2 ounces sliced Genoa salami
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white sesame seeds
- 2 ounces sliced mortadella (for finishing)
Total time: about 45 minutes. Servings: 4.
Step-by-Step:
Tip: Let your dough warm to room temperature for 30–60 minutes before stretching. Cold dough resists and will be harder to shape.
Step One: Preheat the grill
Place a pizza stone on the grill and preheat to medium-high—around 400°F. If you don’t have a pizza stone, a baking sheet on the grill or cooking directly on the grates will work; see notes below for grilling directly on grates.
Step Two: Roll the dough
Lightly flour a pizza peel or a sheet of parchment paper. Press the dough ball into a 6-inch disc, then use a rolling pin to roll it into a 12–14 inch circle, rotating a quarter-turn every few rolls to keep it even. Aim for a slightly thicker edge so the crust stays chewy and holds the toppings.
Step Three: Assemble the pizza
Spoon the marinara over the dough, leaving a small border for the crust. Sprinkle shredded mozzarella evenly, then arrange provolone slices. Spoon a generous portion of the muffaletta olive mix over the cheese, followed by the sopressata and salami slices. Brush the exposed crust with olive oil and press sesame seeds onto the rim so they stick during cooking.
Step Four: Grill the pizza
Transfer the pizza to the preheated stone or baking sheet and close the grill lid. Cook for about 8–12 minutes, depending on heat and thickness, until the crust is golden and crisp and the cheese is melted and bubbly. If grilling directly on grates, par-cook the dough on each side first to firm it up, then add toppings and finish cooking briefly to melt the cheese.
Step Five: Garnish and serve
Remove the pizza from the grill. Top with extra muffaletta olive mix and pile on the sliced mortadella so it stays silky and fresh. Slice while warm and serve immediately.
Frequently Asked Questions
No. A pizza stone helps achieve a crisp, evenly browned crust, but you can use a baking sheet on the grill or cook directly on the grates. If grilling on the grates, cook the dough briefly on both sides first so it firms up before adding toppings.
Yes. Room-temperature dough is more relaxed and easier to stretch. Cold dough snaps back and is harder to shape.
Sesame seeds mimic the traditional muffaletta roll, adding the familiar texture and a nutty accent to the crust.
Make a quick mix by finely chopping mild giardiniera and combining it with green and black olives, a splash of olive oil, and a pinch of oregano. That replicates the tangy, savory notes of muffaletta olive mix.
Notes & Tips
- Pizza dough: Let it sit at room temperature for 30–60 minutes so it stretches easily and stays tender when baked.
- Pizza stone alternative: No stone? Use a heavy baking sheet preheated on the grill or grill directly on the grates after par-cooking the dough to firm it up.
- Make-ahead: Prepare extra olive mix in advance and store it refrigerated for up to a week—great for sandwiches or topping other dishes.
- Serving: This pizza is best served right away while the crust is crisp and the mortadella remains cool and silky on top.
Nutrition information is estimated automatically and should be used only as a guideline.
Looking for more pizza-inspired ideas? Try other flatbreads, bagel bites, or grilled chicken pizza variations to mix up pizza night.
Food photography and styling by Eat Love Eats. Recipe author: Alex Snodgrass.