Pizza Giardiniera


  • 2 jars of 16 oz Marconi Hot or Mild Giardiniera
  • 6oz pizza sauce
  • 10 oz shredded Cheese
  • 4 cup of all purpose flour
  • 1 1/2 cups of warm water
  • 1 package of active dry yeast
  • 1 tsp. salt
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of sugar
  •  In a large bowl pour in warm water and sugar.
  •  Stir to dissolve sugar.
  • Add yeast and gently stir until yeast is dissolved.• Let mixture sit for around 15 minutes to activate yeast.
  • Add oil and salt and gently stir.
  • Add one cup of flour and mix.
  • Add a second cup of flour and mix until sticky.
  • Add third cup of flour and mix until dough becomes thick.
  • Place the dough on a floured board and gradually knead in the remaining flour.
  • Dust with extra flour and continue kneading until dough becomes firm. About 10 minutes.
  • Kneading is complete when you have a smooth silky ball of dough. It’s better to over knead than to under knead.
  • Grease a large bowl with a little oil.
  • Place dough in the bowl turning once to coat the dough.
  • Cover with a dish towel an place in a warm place for about 2 hours allowing the dough to double in size.
  • Take the dough out of the bowl and cut in half and roll the into two balls.
Roll out the dough in a square or round shape. Drain Giardiniera from bottle. Top the pizza dough with the Giardiniera. Let it sit for around 2 hours to let the dough rise a little more.  Add your cheese and other desired toppings. Pre-heat the oven to 425 degrees. Bake for 30 minutes until the crust is nice and browned.