Antipasto Vegetable Pizza Recipes

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

Ingredients

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.

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

Ingredients

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.

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