Home 60 Minutes or Less Oven Baked Muffaletta

Oven Baked Muffaletta

by Amy D
Are you a fan of muffaletta? Then you’ll love this baked muffaletta. Layers of ham, salami, mozzarella, provolone and olive salad are even better when baked into the bread itself!

Are you a fan of muffaletta? Then you’ll love this baked muffaletta. Layers of ham, salami, mozzarella, provolone and olive salad are even better when baked into the bread itself! baked-muffaletta

My husband and I traveled through NOLA in the summer of 2003. Being a poor young married couple, we didn’t get to do all the fine dining I would have liked. However, we did find a really interesting dive bar/ restaurant/ laundry mat/ game room. Ha! There was also one French Quarter classic we found on our limited budget that we both loved, Muffaletta.baked muffaletta slice

This NOLA classic Italian sandwich was invented in the French Quarter over 100 years ago. Traditionally a muffaletta sandwich is made of layers of marinated olive salad, mortadella, salami, ham and provolone. It’s a hefty, flavorful sandwich loaded with meats and cheeses.

When we got back home, I wanted to make my own muffaletta, but I ran into a few roadblocks. A) I couldn’t find the right kind of bread in my small town and B) ditto with the cheese. Working with what was available in my grocery deli, I came up with this oven baked muffaletta.

The base of this sandwich is store bought pizza crust that’s pressed into the bottom of a cast iron skillet. Then we layer ham, mozzarella, salami, more cheese, and top it off with an easy olive salad mix and another layer of pizza crust. My favorite part about this oven baked muffaletta is as it bakes, all the juices and cheeses and flavors melt and meld together.

Baked Muffaletta

Baked muffaletta makes one impressive and pretty sandwich that tastes great hot and the leftovers are dare I say it, even better!  It also makes a great picnic dish when it’s made ahead of time.

More Easy Cast Iron Cooking Recipes: 


Oven Baked Muffaletta

Yield: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

The classic flavors of a muffaletta; ham, salami, mozzarella and olive salad are even better when baked into the bread itself!


  • 2 cans refrigerated pizza crust
  • 8 ounces deli shaved ham
  • 4 ounces hard salami, sliced thin
  • 2 cups shredded mozzarella and provolone
  • 1/3 cup chopped black olives
  • 1/3 cup chopped green olives
  • 1/3 cup chopped roasted red peppers
  • 1 tablespoon zesty italian dressing
  • 1 egg, beaten


  1. Preheat the oven to 375 degrees.
  2. Press one of the pizza crusts into the bottom  and up the sides of a cast iron skillet. 
  3. Place the olives, peppers, and italian dressing in a ziploc bag and shake to combine. 
  4. In this order, layer the ingredients inside the crust: ham, half the cheese, hard salami, the remaining cheese, followed by the olive mixture. 
  5. Place the second crust over the top and pinch along the edges to seal. Using a sharp knife, cut 4 slits in the top to allow the steam to escape. Using a pastry brush, brush a thin layer of beaten egg over the top of the crust. 
  6. Bake at 375 degrees for 35-40 minutes or until golden brown and cooked through. Let set 5 minutes for before slicing and serving. 


This muffaletta is great hot or cold and can be made a day ahead of time. 

Nutrition Information:
Yield: 8 Serving Size: 8 Servings
Amount Per Serving:Calories: 518

Did you make this recipe?

Please leave a review or a photo! I'd love to hear your feedback!


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Teresa February 4, 2019 - 8:28 pm

I made this for dinner tonight on a whim. I wanted something completely different and I am so glad I picked this! This is a must-try for anyone who likes muffulettas, or just great food. If I could give it more stars I would!

Amy D February 5, 2019 - 9:20 am

Thanks for the review Teresa! I’m so glad that you enjoyed the muffaletta. 🙂

Jennifer February 24, 2020 - 1:56 pm

Sounds delicious but I have one question. I’m a bit ashamed to even ask this, but can I bake this in a glass pie pan? Thank you!

Amy D February 24, 2020 - 3:09 pm

Hey Jennifer,

Not a silly question at all. I would actually recommend a 9×13 pan for this if you don’t have a cast iron skillet. The cast iron skillet I make this in is 12 inches, so it’s considerably larger than an average pie pan. A 9×13 pan will be the closest in volume so your bake time and everything should stay consistent with the recipe without having to make too many adjustments.

Hope this helps!

TRENA K HEINZ June 8, 2017 - 8:37 am

This looks soooo good! Saving this for when the family is together again. WOW!
I have cut out (mostly) all sweets but still read what you send and drool. This one is going in my file and ingr are on the grocery list.
Thanks, Have a great day!


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