Ingredients

Dough:

• 1 ½ cup flour

• 8 tbsp. unsalted butter, cold

• ¼ cup milk

• Vito & Joe’s Olive Oil

• Salt

Filling:

• around ½ lb. of cold cuts, like prosciutto, capicola, salami

• 1 cup wet mozzarella cheese, shredded

• 1 cup gruyere cheese, shredded

• 1 ½ cups arugula

• Salt

• Fresh cracked black pepper

How to Prepare

1. To prepare the dough, add 1 ½ cup flour and a pinch of salt to a food processor. Pulse a few times to combine. Add 8 tbsp. cold butter, cubed, and 1 tbsp. of Vito & Joe’s Olive Oil. Pulse until the butter is evenly chopped into small crumbs. Add ¼ cup milk and pulse until the mixture clumps together. Remove the dough before it fully comes together and place on a piece of cling wrap. Wrap it into a disk and place in the fridge for 30 minutes.

2. Preheat the oven to 400°F.

3. Remove the dough from the fridge and prepare a surface to roll out the dough. Lightly dust the counter, a rolling pin, and your hands with flour. Roll out the dough to about ⅛ in. thick. It will be crumbly and have clumps of butter visible, but this is good! It makes the crust flaky.

4. Transfer the rolled out dough to a piece of parchment paper and place on a baking sheet. On top, spread 1 tbsp. Vito & Joe’s Olive Oil. Leave around an inch of crust on the outside free from toppings. Cover with around ½ cup of shredded mozzarella, ½ cup shredded gruyere, and around ½ cup of arugala. Top with cold cuts of choice, then cover with almost all of the remaining mozzarella, gruyere, and arugula. 

5. Fold the uncovered dough back over the toppings, creating a semi-open envelope around the toppings, like a galette. Drizzle everything with Vito & Joe’s Olive Oil and sprinkle with salt and fresh cracked black pepper. Top with remaining toppings.

6. Put in the oven for around 30 minutes. Check it half way through and rotate it to ensure everything cooks evenly. Once the top begins to turn golden brown, remove from the oven, serve, and enjoy!