Antipasto Platter Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANTIPASTO PIZZA



Antipasto Pizza image

A prebaked crust and ready-made pizza sauce cut the prep time for this deliciously different and versatile pizza. It could easily be served as an entree or hot appetizer. Mindee Curtis - Omaha, NE

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 slices.

Number Of Ingredients 8

1 prebaked 12-inch pizza crust
3/4 cup pizza sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup julienned roasted sweet red peppers
1/2 cup marinated quartered artichoke hearts, drained
1/4 pound thinly sliced hard salami, julienned
1/4 pound sliced deli ham, julienned
1/4 cup minced fresh basil

Steps:

  • Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese., Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 303 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 971mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

ANTIPASTO-PLATTER PIZZA



Antipasto-Platter Pizza image

This creative pan pizza starts with a quick homemade dough. Then it takes inspiration from classic antipasto platters; artichokes, mortadella, and green olives are among the toppings that mingle with zippy marinara sauce and gooey mozzarella cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 40m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 ounces sliced mortadella, cut into 1-inch strips
2 ounces sliced capocollo, cut into 1-inch strips
1/2 cup marinated artichoke hearts, drained and quartered if whole
1/2 cup pitted marinated green olives, halved
1/2 cup pepperoncini, halved

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then mortadella, capocollo, artichoke hearts, olives, and peperoncini. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes.

ANTIPASTO PLATTER



Antipasto Platter image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
  • Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTI PLATTER



Antipasti Platter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

  • Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
  • Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
  • Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
  • Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
  • Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

ANTIPASTO PLATTER



Antipasto Platter image

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!

Provided by WMAURO

Categories     Appetizers and Snacks     Antipasto Recipes

Time 45m

Yield 20

Number Of Ingredients 20

2 heads iceberg lettuce
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (8 ounce) bottle Italian-style salad dressing
1 pound thinly sliced cooked ham
2 ½ pounds sliced provolone cheese
½ pound Genoa salami, thinly sliced
¼ pound Capacola sausage, sliced
¼ pound pepperoni sausage, sliced
¼ pound prosciutto, thinly sliced
¼ pound thinly sliced roast beef
1 cup fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
1 (7 ounce) jar roasted red peppers
1 (6 ounce) can sliced black olives
¾ cup sliced pepperoncini peppers
1 (5 ounce) jar sliced pimento-stuffed green olives
½ cup crumbled Gorgonzola cheese
½ pound mozzarella cheese, sliced
¼ cup grated Parmesan cheese

Steps:

  • Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
  • Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
  • Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
  • Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
  • Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g

HANDY-PASTO - ANTIPASTO PIZZA



Handy-Pasto - Antipasto Pizza image

This is a white pizza with garlic topped with all the makings of an antipasto platter - cut into squares and it makes a great starter or party snack. Many of the antipasto toppers can be purchased at the salad bar counter in bulk so you only have to buy what you need of each.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 33m

Yield 6 servings as an appetizer

Number Of Ingredients 12

1 tube store-bought prepared pizza dough
2 cloves grated or finely chopped garlic
2 cups shredded provolone cheese
A couple handfuls Parmigiano-Reggiano
A pinch red pepper flakes
A few grinds black pepper
1 small heart romaine lettuce, chopped
8 slices Genoa salami, chopped
2 roasted red pepper, chopped
2 to 3 tablespoons chopped banana pepper rings or chopped hot peppers of any kind
1/4 cup chopped artichoke hearts or marinated mushrooms
A handful pitted green or black good quality olives, coarsely chopped

Steps:

  • Heat the oven to 425 degrees F.
  • Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
  • Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

SOUTHERN ANTIPASTO PLATTER



Southern Antipasto Platter image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 baguette, sliced on the bias, into 1/2-inch pieces
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups pickled green tomatoes
1 1/2 cups pickled okra
1 (16-ounce) jar roasted red peppers, drained and sliced
1 1/2 cups jalapeno stuffed green olives
3/4 pound pepper jack cheese, cubed
3/4 pound provolone cheese, cubed
1/2 pound Genoa salami, sliced thin
1/2 pound honey ham, sliced thin
1 pound sausage, grilled and sliced

Steps:

  • Heat the grill to medium-high heat.
  • Brush bread slices with olive oil, and sprinkle with salt and pepper. Place on grill and cook until toasted and has grill marks. Reserve.
  • Using a large platter, arrange all of the antipasto ingredients and serve along with bread.

MINI ANTIPASTO PIZZAS



Mini Antipasto Pizzas image

These mini antipasto pizzas are easy to make and totally customizable! Start with your favorite toppings and create the most delicious pizza you can come up with; the varieties are endless!

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 16 mini pizzas

Number Of Ingredients 9

Nonstick cooking spray, for greasing
All-purpose flour, for the surface
1 pound pizza dough, at room temperature
Assorted sauces, such as pizza sauce or fig jam
5 to 7 ounces assorted cured meats, such as Calabrese salami, pepperoni, mortadella, or prosciutto
6 to 8 ounces assorted cheese, such as Brie, Jarlsberg cheese, Cheddar, blue cheese, or Gouda
Assorted pre-cooked toppings, such as marinated mushrooms, olives, artichoke hearts, roasted peppers, or giardiniera
Assorted fresh toppings, such as basil or arugula
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 450 degrees F and line 2 rimmed baking sheets with parchment paper. Spray the parchment with nonstick cooking spray and set aside.
  • Prep all your toppings by cutting everything into small bite-size pieces.
  • On a lightly floured surface, divide the dough into 4 pieces, then divide each piece into 4; you should end up with 16 pieces of dough. Spray your hands with nonstick cooking spray if the dough is sticking. Working one at a time, begin to stretch and flatten the dough with your hands, adding flour as needed to prevent sticking. Transfer it to the baking sheet and continue to stretch the dough until it's about 4 inches in diameter. Continue the process with the remaining pizza dough, placing 8 rounds on each baking sheet.
  • Start with a spoonful of the sauce of your choice, spreading into a thin layer. Top your pizzas as desired, being sure to not load the pizza with too many toppings or it will not cook evenly.
  • Bake until the crust is golden and the cheese is melted, 15 to 20 minutes. Remove the pizzas from the oven and top with fresh toppings and a light drizzle of olive oil. Transfer the pizzas to a platter and serve.

ANTIPASTO PLATTER



Antipasto Platter image

Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.

Provided by Dee514

Categories     Lunch/Snacks

Time 20m

Yield 1 Large Antipasto, 12-18 serving(s)

Number Of Ingredients 19

1 lb marinated artichoke hearts, drained and halved
10 ounces marinated mushrooms, drained
1 -2 can caponata, eggplant spread (if homemade, 1 recipe)
24 large green olives
24 large black olives
1/2-1 pepperoni, sliced or cubed
1/2 lb provolone cheese, cubed (sharp or mild)
12 ounces roasted sweet peppers, sprinkled with olive oil and garlic (or canned pimentos)
24 pepperoncini peppers (hot vinegar peppers)
2 -3 celery hearts or 2 -3 fennel, hearts (cut into sticks)
6 large fresh tomatoes, sliced (or whole grape tomatoes)
12 anchovy fillets
1 lb fresh mozzarella cheese, sliced
1 lb genoa salami, sliced thin
1 lb prosciutto, sliced very thin
1 (6 ounce) can of italian tuna packed in oil, drained
36 capers
sliced Italian bread
breadstick

Steps:

  • Sliced meats may be rolled up (into tube shapes).
  • Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side.
  • A cruet of olive oil and vinegar near by is a nice touch.

Nutrition Facts : Calories 453.2, Fat 29.6, SaturatedFat 13.5, Cholesterol 88.9, Sodium 3148.1, Carbohydrate 19.4, Fiber 6, Sugar 9.5, Protein 30.4

More about "antipasto platter pizza recipes"

ULTIMATE ANTIPASTO PLATTER - PIZZA TODAY
ultimate-antipasto-platter-pizza-today image
2013-08-20 Instructions. Use a large oval platter to hold all of the ingredients, Starting from the outside of the platter, arrange and overlap the meats and …
From pizzatoday.com
Category Appetizers
Estimated Reading Time 30 secs


ANTIPASTO PIZZA WITH SALAMI AND ROASTED RED PEPPERS
antipasto-pizza-with-salami-and-roasted-red-peppers image
2018-09-12 Let the oven preheat for at least 30 minutes. Roll the pizza dough out on a piece of floured parchment paper. (Alternately, you can roll out on a cornmeal dusted surface.) Roll the dough out into a large circle. Top the pizza …
From tasteandtellblog.com


10 BEST ITALIAN ANTIPASTO PLATTER RECIPES | YUMMLY
10-best-italian-antipasto-platter-recipes-yummly image
2022-08-16 artichoke hearts, crusty Italian bread, sweet sopressata, olives and 15 more. Greek Inspired Antipasto Platter. Half Baked Harvest. crushed red pepper flakes, hummus, fresh basil, feta, pita, strawberries and 23 more.
From yummly.com


AN ITALIAN GUIDE FOR HOW TO MAKE AN ANTIPASTO PLATTER
an-italian-guide-for-how-to-make-an-antipasto-platter image
2021-11-15 Marinated or non-marinated fresh mozzarella balls (buy these locally) Jar of cherry peppers stuffed with prosciutto & provolone (24 oz) Jar of pitted kalamata olives non-marinated or marinated (had in my pantry) Jar of …
From simpleitaliancooking.com


15 ANTIPASTO PLATTER IDEAS | COOKING RECIPES, RECIPES, APPETIZER …
May 12, 2021 - Explore leah's board "Antipasto Platter" on Pinterest. See more ideas about cooking recipes, recipes, appetizer recipes.
From pinterest.ca


ANTIPASTO STROMBOLI RECIPE - REAL SIMPLE
2021-05-17 Preheat oven to 425°F. Place a large baking sheet on center rack and let heat for 20 minutes. Meanwhile, place spinach in a medium bowl and pull apart with 2 forks. Stir in bell pepper strips, tomatoes, olives, pepperoncini, and prosciutto. Roll dough into a 16-by-9-inch rectangle on a lightly floured sheet of parchment paper.
From realsimple.com


ANTIPASTO PLATTER - GRANDE CHEESE
Traditional Antipasto tastes even better with Grande Fresh Mozzarella and Grande Aged Provolone with salami slices, artichoke hearts, black olives, pepperoncini and vine-ripened tomatoes. When you present this masterpiece to patrons, they are sure to come back for more.
From grandecheese.com


ANTIPASTO SALAD - SPEND WITH PENNIES
2022-08-25 Wash and dry the greens and tear into bite-sized pieces. Arrange on a large platter or in a bowl and drizzle with some of the dressing (a few tablespoons). Gently top the salad with remaining ingredients and drizzle with additional dressing to taste. Serve with fresh herbs and grilled bread if desired.
From spendwithpennies.com


BEST ANTIPASTO PLATTER RECIPES | FOOD NETWORK CANADA
2012-03-28 Step 1. For a delicious antipasto platter arrange all or some of the above ingredients. Step 2. Be sure to have plenty of bread around to accompany it. …
From foodnetwork.ca


ANTIPASTO-PLATTER PIZZA | RECIPE | ANTIPASTO PLATTER, ANTIPASTO, …
Aug 7, 2020 - The bold, flavorful toppings found on standard antipasto platters, such as artichokes, mortadella, and green olives, become toppings for pizza made with a quick homemade dough.
From pinterest.com


ANTIPASTO PLATTER | RECIPES | PIZZA TODAY
Antipasto Platter appetizer recipe features Mozzarella, Tomatoes, Pepperoncini, Aged Provolone, Salami, Artichoke Hearts, Kalamata olives, Olive oil. PIZZA NETWORK. PIZZA TODAY; PIZZA EXPO 365 ; PIZZA EXPO; PIZZA & PASTA EXPO; ARTISAN BAKERY EXPO; ARTISAN BAKERY EXPO EAST; Pizza Today. News Pizza Headlines Pizza Expo News …
From pizzatoday.com


ANTIPASTO-PLATTER PIZZA RECIPE | EAT YOUR BOOKS
Save this Antipasto-platter pizza recipe and more from Martha Stewart Living Magazine, March 2020 to your own online collection at EatYourBooks.com
From eatyourbooks.com


Related Search