Muffuletta Lavash Pizza


Give this classic New Orleans sandwich a try–in pizza form!

  • Author: californialavash


  • 1 sheet Atoria’s Family Bakery Lavash
  • 8 tsp. roasted red peppers, drained and patted dry then roughly chopped
  • 1 tsp. capers, rinsed
  • 1 tsp. olive oil, plus extra
  • 2 tsp. walnuts, toasted
  • 4 tsp. green olives
  • 8 tsp. black olives
  • 8 tsp. sweet cherry peppers, chopped
  • 8 tsp. pickled vegetables, chopped
  • 1 clove garlic, minced
  • 1/3 tsp. dried Italian herb blend
  • 1 pinch tsp. ground black pepper
  • 1 pinch red pepper flakes
  • 1/2 oz. sliced salami, cut into thin strips
  • 1 oz. provolone cheese, cut into thin strips


  1. Preheat oven to 325°F.
  2. In the food processor, finely chop the roasted red peppers, capers, olive oil, and walnuts. Transfer to a bowl and set aside.
  3. Don’t worry about the food processor before the next step.
  4. In the food processor, roughly chop the green olives, black olives, cherry peppers, pickled vegetables, garlic, pepper, Italian herbs, and red pepper flakes. The pieces should be no bigger than 1/4 inch.
  5. Lightly brush each piece of Lavash with olive oil. Top each with alternating stripes of pesto and olive salad, then top with strips of salami and provolone.
  6. Bake for 4-5 minutes, or until the provolone has thoroughly melted.


  • Serving Size: 1 pizza
Muffuletta Lavash Pizza

In this recipe:

Lavash Traditional

Lavash Traditional