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






Skill level

Average: 4.5 (1 vote)


  • 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

Napoli sauce

  • 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

Cook's notes

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.


  1. 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.
  2. 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.
  3. 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.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.