I remember the moment clearly, my first bite of an Italian sub. It was from Jersey Mike's - I was bringing the boyfriend dinner and I wasn't very hungry so I ordered one of their ginormous subs and figured I would eat a quarter of it (their largest subs are not halved but sliced into quarters! How intense is that?) Since then I have been switching between my old faithful (turkey) and Italian at most sandwich shops. The rich flavors of the Italian sub literally ignited a creative streak as I began developing ideas on Italian-inspired dishes to try in the near future ( FYI: Stuffed Italian Chicken is definitely in the works-stay tuned!).
For those who have yet to be graced by the gloriousness of the Italian Sub it basically takes all of the popular Italian lunch meats and put them on one sandwich. The sandwich normally houses salami, prosciutto, capicola or mortadella. Other meats such as pepperoni, ham and bologna can be substituted. Then you can add such toppings as provolone, lettuce, tomatoes, onions, seasoning and my personal favorite, peppers (the hot kind!) to complete this mouth watering flavor bomb.
For this particular pie I chose to use pepperoni, ham and salami. Then I used a combo of mozzarella and provolone. Topped it off with some hot peppers and Italian seasoning. I am not a fan of meat at all on pizza but this combo was ridiculously delicious. One of my new favorite pies!
With no further ado I present this wonderfully meaty, spicy pizza. As the Italians would say, "Buon Appetito!"
Ingredients - makes 2 pizzas
Pizza dough (I'll be posting a recipe for mine once I perfect it)
2/3 cup pizza sauce
4 cup bag of mozzarella
1/4 lb salami (from the deli)
1/4 lb ham (from the deli)
1/4 lb provolone (from the deli)
1/4 lb cup pepperoni (from the deli)
Hot Peppers (optional but recommended)
Italian Seasoning (few pinches)
1. If using a pizza stone, preheat oven to 475. If you aren't, follow the instructions on the dough you bought to preheat the oven.
2. Roll dough to preferred shape. Spread on sauce and mozzarella. Rip/cut the provolone into strips and place on top of the mozzarella (I used about 4 slices per pie-I got mine from the deli)
3. Next place the meat on, whatever order you prefer. Then comes the hot peppers, however many that your spice level can handle. I used a few spoonfuls of peppers from Pot Belly (make sure to drain the oil off first if the peppers are in oil). Sprinkle on some Italian Seasoning-a few pinches.
4. If using a pizza stone, cook 8-10 minutes or follow instructions on your dough package. Pizza is done when the edges turn golden.
-I never use exact measurements for pizza, and like most pizza recipes it won't mess things up if you switch the amounts around
-I used salami, ham and pepperoni….aka the cheaper meats (what some pages on the Internet say). I wanted to see if this worked, and boy did it. You can easily use the fancier meats i.e. prosciutto, capicola or mortadella.
-I used hot peppers from Pot Belly but you could easily use banana peppers (mild of hot), jalapenos or even red pepper flakes to give it a kick.
-I made this pizza twice, the first time cutting up the meat into strips before I put it on, and the second time just leaving it whole. The boyfriend and I both agreed that the flavor and enjoyment of the pizza was better when you cut it into strips. You don't have to worry about taking a bite and all the toppings coming off.