All the yumminess of an Italian sub served on a pizza
- 1 large pizza dough (store bought, from local pizza restaurant, or homemade)
- 2 teaspoons cornmeal or semolina flour
- 3/4 cup Italian dressing
- 1/2 cup sliced pepperoni
- 1/2 cup sliced deli ham
- 1/2 cup sliced salami
- 1/2 cup sliced pepperoncini peppers
- 2 cups shredded mozzarella
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- 4 slices provolone cut into small pieces
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Roll out the pizza dough. Spread the cornmeal evenly on a baking sheet or pizza pan. Lay the dough on the pan.
*See recipe notes for Blackstone Outdoor Pizza Oven Directions
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Spread the Italian dressing evenly on the crust. Top the pizza dough with half the cheese, half the pepperoni, ham, salami, and pepperoncini peppers. Top with remaining cheese and then the remaining pepperoni, ham, salami, and pepperoncini peppers. Sprinkle the Italian seasoning and red pepper flakes over top.
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Bake in a 400 degree oven for 18 minutes. Add the small pieces of provolone cheese and bake an additional 2 minutes.
Note: If using a store bought crust cook according to package directions.
Blackstone Outdoor Pizza Oven Directions:
Preheat your outdoor pizza oven between 500 and 600 degrees. Stretch your pizza dough to 12 to 14 inches. Sprinkle semolina flour on a pizza peel (to prevent sticking) and place the dough over top.
Assemble the pizza.
Use the pizza peel to slide the pizza onto the pizza stone.
Note: Pizza stone should be rotating as oven preheats, turn rotation off when placing pizza on stone, and start rotating again as pizza cooks.
Cook pizza 2 to 3 minutes, depending on dough thickness and how you prefer the crust to be cooked.