Grilled Portobello Muffuletta Pizzas

You pulse the giardiniera salad to make a relish for this sammie. 


  • 4 portobello mushroom caps, gills scraped
  • Extra virgin olive oil (EVOO), for drizzling and brushing
  • Salt and pepper
  • 1 cup drained jarred giardiniera salad (pickled vegetable salad)
  • 1/2 cup pitted green olives
  • 1/2 pound thinly sliced sweet sopressata
  • 4 slices provolone cheese
  • 1/2 pound thinly sliced hot ham, such as capicola
  • One 1-pound ball smoked mozzarella
  • 4 cups mixed greens
  • Juice of 1 lemon


Pre-heat a grill or broiler to medium-high. Brush the mushroom caps with EVOO, season with salt and pepper and grill, turning once, until tender, 7-10 minutes.

Meanwhile, using a food processor, pulse the giardiniera and olives into a relish.

Layer the mushroom caps with the sopressata, provolone, hot ham, relish and mozzarella. Grill, covered, or broil the muffuletta pizzas until the cheese is melted, 1-2 minutes.

Dress the greens with the lemon juice and a drizzle of EVOO; season to taste with salt and pepper. Serve with the muffuletta pizzas.

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