2 (1-pound) bags store-bought pizza dough, cut into halves |
olive oil, for drizzling |
sea salt |
olive tapenade, recipe follows |
sun-dried tomato chutney, recipe follows |
mortadella, for topping |
soppressata, for topping |
salami, for topping |
prosciutto, for topping |
1/2 cup chopped dried black mission figs |
1/2 cup chicken stock |
1 tablespoon extra-virgin olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon fresh rosemary leaves |
1 tablespoon fresh thyme leaves |
1/4 teaspoon cayenne pepper |
1/2 cup pitted kalamata olives |
1 tablespoon chopped garlic |
1 teaspoon cracked black pepper |
1/2 tablespoon sea salt |
1/2 cup sun-dried tomatoes in oil, minced |
1 tablespoon chopped garlic |
1 teaspoon sugar |
1 tablespoon white balsamic vinegar |
1 tablespoon crushed red pepper flakes |
1/2 tablespoon sea salt |
1 teaspoon black pepper |