Pull and Peel Italian Sub Recipe

Name: Pull and Peel Italian Sub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 tablespoon crushed red pepper flakes; 1 clove garlic, grated; 1 teaspoon salt; 1 cup balsamic vinegar; 3 cloves garlic, smashed; 1 spring oregano; 1 spring thyme; Pinch salt; One pound store-bought pizza dough, room temperature; 6 slices fontina, such as Stella Fontinella; 6 slices shaved prosciutto; 6 slices shaved mortadella; 6 slices capicola; 1 cup fresh basil leaves, torn, for garnish

Servings: persons

1/2 cup extra-virgin olive oil
1 tablespoon crushed red pepper flakes
1 clove garlic, grated
1 teaspoon salt
1 cup balsamic vinegar
3 cloves garlic, smashed
1 spring oregano
1 spring thyme
Pinch salt
One pound store-bought pizza dough, room temperature
6 slices fontina, such as Stella Fontinella
6 slices shaved prosciutto
6 slices shaved mortadella
6 slices capicola
1 cup fresh basil leaves, torn, for garnish

1
For the oil: Combine the oil, red pepper flakes, garlic and salt, and allow to marinate for up to 30 minutes.
2
This can be done while the oven preheats.
3
For the balsamic reduction: Combine vinegar, garlic, oregano, thyme and salt in a saucepan.
4
Cook on medium heat until it reduces by half and becomes syrup-like, about 10 minutes, then strain.
5
For the sub: Preheat oven to 550 degrees F. Preheat a pizza stone in the oven on the middle rack.
6
Roll the pizza dough into a thin 12-inch round on a floured pizza peel.
7
Place on the pizza stone in the oven and bake until slightly puffed and browned, 8 to 10 minutes.
8
Remove from oven and add the fontina, prosciutto, mortadella and capicola evenly on top of the dough.
9
Finish with the balsamic reduction and torn basil leaves.
10
Serve with the side of chile oil.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 tablespoon crushed red pepper flakes, 1 clove garlic, grated, 1 teaspoon salt, and more.

Yes, Pull and Peel Italian Sub falls under the General 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.

Pull and Peel Italian Sub

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