- Toppings:
- 2 tablespoons olive oil, divided
- 8 thin slices capicola sausage, chopped
- 8 thin slices spicy capicola sausage, chopped
- 1 clove garlic, minced
- 1 cup sliced shiitake mushrooms
- Sauce:
- 1 tablespoon minced garlic
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon chili-garlic sauce
- 1 tablespoon water
- 1 teaspoon white sugar
- ground black pepper to taste
- 1 (12 inch) prepared whole wheat pizza crust
- 1 (12 ounce) jar giardiniera, drained and chopped into 1/4-inch pieces
- 1 cup shredded smoked Gouda cheese
- 1 cup grated Manchego cheese
- Pour 1 tablespoon olive oil into a skillet, swirling to coat. Cook and stir capicola over medium heat until lightly browned and crisp, 3 to 5 minutes. Stir in garlic clove; remove skillet from heat. Transfer capicola and garlic to a bowl, reserving grease in the skillet.
- Pour remaining 1 tablespoon olive oil into the skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes. Remove from heat.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 1 tablespoon minced garlic and sesame oil in a small saucepan over medium-low heat; cook and stir until fragrant, about 2 minutes. Remove from heat. Stir soy sauce, oyster sauce, chili-garlic sauce, water, sugar, and pepper into the garlic.
- Spread garlic sauce over the pizza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola and mushrooms with smoked Gouda and Manchego cheeses.
- Bake in the preheated oven until crust is golden and cheeses are melted, 8 to 12 minutes.