On a floured surface, roll out the pizza dough into a large rectangle. Make sure it’s even and smooth. Brush the dough with olive oil to prevent sticking and add a rich flavor. Sprinkle oregano and red pepper flakes evenly over the surface for a fragrant base.

Finely chop the green and black olives, then combine them with capers, minced garlic, olive oil, and oregano in a mixing bowl. Stir everything together until the salad is well-mixed. This is the tangy component that brings the recipe to life.

Start by arranging slices of Genoa salami, mortadella, and ham on the dough. Make sure the layers cover the entire surface. Then, sprinkle shredded provolone and mozzarella cheeses evenly. Spread the olive salad generously over the cheese for a burst of flavor in every bite.

Carefully roll the dough from one long edge into a tight log. Be gentle as you roll to avoid tearing. Once rolled, pinch the seam to seal it, ensuring the fillings stay in place during baking.

Place the rolled dough seam-side down on a lined baking sheet. Use a pastry brush to coat the surface with an egg wash. This will help create a shiny, golden crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and crisp.

Allow the roll to cool for a few minutes after baking. Using a sharp knife, slice it into 1-inch pieces. Serve warm and watch them disappear from the plate!