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Preheat oven to 450F.
In the bowl of a food processor, add olives, giardiniera, anchovy paste, roasted pepper, garlic, basil and parsley. Pulse to form a finely chopped relish.
On a floured surface, roll out doughs into 2 thin rounds. Transfer the first to an oil-brushed baking sheet. Top with a layer of olive salad, then even layers of cheeses and meats, leaving a 1-inch edge. Brush edges with water and top with remaining dough. Pinch all around to seal.
Brush with EVOO and sprinkle with sesame seeds. (Tip: Brush with egg wash for sesame seeds to really stick to the top!) Bake 20-25 minutes to deep golden. Let cool 10 minutes then cut into 8 wedges and serve with a green salad alongside.