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4 ounces soppressata or salami, cut into 1/2-inch chunks |
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One 14-ounce can artichoke hearts, strained and quartered |
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16 Large Stuffed Spanish queen olives, quartered, plus 2 tablespoons brine |
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One 28-ounce can no-salt-added diced tomatoes |
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1 1/2 cup of 1/2-inch chunks fresh mozzarella |
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