Best Antipasti Pizza Recipes

Antipasti Pizza image

Provided by Martha Stewart

Yield Makes 32

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 pound prepared pizza dough
Coarse salt and ground pepper
1 cup shredded part-skim mozzarella (5 ounces)
1/2 cup pitted olives, coarsely chopped
1/2 cup artichoke hearts, thinly sliced
1 teaspoon red-pepper flakes (optional)

Steps:

Preheat oven to 450 degrees. Coat each of 2 rimmed baking sheets with extra-virgin olive oil. Divide prepared pizza dough into 32 pieces. On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to sheets, flipping once to coat lightly in oil. Season with salt and pepper. Divide mozzarella, olives, and artichoke hearts among rounds. Sprinkle with red-pepper flakes, if using. Bake until cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

Nutrition Facts : Calories 130 g, Fat 7 g, Protein 4 g

Antipasti Pull-Apart Pizza image

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients
2 tsp olive oil, divided
2 pkg (11 oz) refrigerated French bread dough (see Cook's Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups)
1 8-oz block mozzarella cheese
1 medium red bell pepper
1/2 cup pitted ripe olives
2 garlic cloves, pressed
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz Parmesan cheese, divided
Chopped fresh parsley (optional)

Steps:

Preheat oven to 400°F. Brush Large Round Stone with Handles with 1 tsp of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. border around edge and spacing 1/2 in. apart; brush with remaining oil. Bake 14-16 minutes or until crust is golden brown.
Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt.) Mixing Bowl; mix well.
Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Yield: 16 servings
Cook's Tips:
If desired, 2 pkg (13.8 oz each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.

Easy Antipasti Pizza image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 10

4 ounces thinly sliced capicola, torn into bite-size pieces
1/2 cup pepperoncini (about 18), stemmed and roughly chopped
4 medium ripe tomatoes (about 1 1/2 pounds), diced
Kosher salt
Two 10-ounce tubes prepared pizza dough
Extra-virgin olive oil, for brushing
1 cup shredded part-skim mozzarella
6 ounces feta cheese, crumbled
1 tablespoon fresh oregano, chopped
Crushed red pepper, for sprinkling

Steps:

Preheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper.
Mix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt.
Unroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough.
Brush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.