Muffaletta is a sandwich originated among Italian immigrants in New Orleans, Louisiana, filled with antipasti favourites like cold meats, cheese and olives – in this riff, the sandwich is made with folded pizza dough and served in a rich tomato sauce
- 4 cups baby spinach
- 4 portions pizza dough (150 g each)
- plain flour, for dusting
- 200 g vegetable antipasti (grilled eggplant, grilled zucchini, capsicum, artichokes etc.)
- 150 g sliced salami
- 100 g sun-dried tomatoes
- 400 g grated mozzarella
- 2 eggs, lightly beaten
- 85 g (½ cup) stuffed green olives (with pimento), to serve
- 1 cup basil leaves, to serve
- 60 ml (¼ cup) extra virgin olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 2 x 700 ml jars tomato passata
- 1 tsp dried oregano
- ½ tsp sugar
- salt, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the Napoli sauce, heat a large saucepan over medium heat. Add the oil, then the onion and garlic and stir for about 3 minutes or until softened but not coloured. Stir in the tomato paste, then add the passata, oregano and sugar. Bring to a simmer, cover and reduce the heat to low. Simmer for 30 minutes or until slightly thickened. Season with salt to taste and set aside.
- Meanwhile, preheat the oven to 220˚C. Place the spinach in a colander in the sink and pour boiling water over the spinach to wilt it. Drain and squeeze it out well to remove the excess moisture.
- Spread out a piece of pizza dough on a lightly floured surface into a 20 cm round. Layer the antipasti, salami, sundried tomatoes, cheese and spinach on one side of the dough, then fold the dough over to create a half - moon shape. Pinch the ends together and fold the corners in to secure. Place on a baking paper lined baking tray and repeat with the remaining dough and fillings. Brush with egg and bake for 25 - 30 minutes or until golden brown. Serve the calzone on a bed of the warm Napoli sauce, scattered with basil and olives.
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Photography by Adam Liaw.