Pull And Peel Italian Sub
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Crushed Red Pepper Flakes3 cloves
Garlic (smashed)1 pinch
Salt1 cup
Balsamic VinegarDirections:
1
For the oil: Combine the oil, red pepper flakes, garlic and salt, and allow to marinate for up to 30 minutes
2
This can be done while the oven preheats
3
For the balsamic reduction: Combine vinegar, garlic, oregano, thyme and salt in a saucepan
4
Cook on medium heat until it reduces by half and becomes syrup-like, about 10 minutes, then strain
5
For the sub: Preheat oven to 550 degrees F
6
Preheat a pizza stone in the oven on the middle rack
7
Roll the pizza dough into a thin 12-inch round on a floured pizza peel
8
Place on the pizza stone in the oven and bake until slightly puffed and browned, 8 to 10 minutes
9
Remove from oven and add the fontina, prosciutto, mortadella and capicola evenly on top of the dough
10
Finish with the balsamic reduction and torn basil leaves
11
Serve with the side of chile oil