Hoagie-Style Pizza Recipe

Name: Hoagie-Style Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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.
2
Drizzle olive oil onto both sides and sprinkle lightly with sea salt.
3
Rub in well, but do not saturate with oil.
4
Grill pizza dough for about 1 1/2 to 2 minutes on each side.
5
Spread tapenade or chutney thinly onto crust.
6
Lay a few slices of cured meat on top (in any order or amount) and serve at room temperature.
7
In a medium saucepan, heat figs in chicken stock until warm and hydrated.
8
Drain when ready.
9
In a food processor, pulse together all of the remaining ingredients, including the figs.
10
Place in a bowl and set aside until ready to assemble the pizza.
11
In a food processor, pulse all the chutney ingredients.
12
Place into a bowl and set aside until ready to assemble the pizza.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 (1-pound) bags store-bought pizza dough, cut into halves, Olive oil, for drizzling, Sea salt, Olive Tapenade, recipe follows, and more.

Yes, Hoagie-Style Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hoagie-Style Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions