Boboli Pizza Crust
Olive Salad, recipe follows
1 cup grated provolone cheese
½ cup thinly sliced yellow onions
4 ounces roughly chopped ham
4 ounces thinly sliced salami
8 ounces cubed fresh mozzarella
2 tablespoons chopped pepperoncini
Red pepper flakes
Extra-virgin olive oil, for drizzling

Olive Salad:
½ cup pitted bring-cured black olives, such as Nicoise, sliced
½ cup large (queen) pimiento-stuffed olives, sliced
2 large cloves garlic, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallots
1 tablespoon finely chopped celery
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh oregano
¾ teaspoon freshly ground black pepper

Preheat the oven to 425 degrees

Place the Boboli pizza crust on a pizza screen. Spread most of the olive salad over the bottom of the dough. Top with the provolone, onions, ham, salami, remaining olive salad, mozzarella, and pepperoncini. Sprinkle, to taste, with the red pepper flakes and extra-virgin olive oil.

Bake until the crust begins to crisp and the cheese is melted, about 15 - 20 minutes. Remove from oven and let rest for 5 minutes before slicing. Serve hot.

Olive Salad:

Combine olives, garlic, olive oil, shallots, celery, parsley, oregano, and black pepper, and mix well.