Pizza Antipasto Salad Recipes
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
HANDY-PASTO - ANTIPASTO PIZZA
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
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.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO PIZZA
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
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.
PIZZA ANTIPASTO SALAD
In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. "It's always a hit at family gatherings and social dinners," she notes. "And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. , In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.
Nutrition Facts : Calories 310 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 1144mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
ANTIPASTO SALAD
Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!
Provided by Jen
Categories Main Dish
Time 42m
Number Of Ingredients 15
Steps:
- DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
- CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
- SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)
ANTIPASTO SALAD RECIPE
The best thing about this antipasto salad is, of course, the fact that it tastes amazing and works so well with so many meals, from BBQ to an Italian dinner.
Provided by Sher Castellano,Mashed Staff
Categories side dish
Time 30m
Number Of Ingredients 15
Steps:
- Bring a large pot of generously salted water to a boil. Cook the pasta according to package's al dente directions. Drain and rinse under cold water until the pasta becomes room temperature (about 1 minute).
- In a small bowl, whisk together the olive oil, red wine vinegar, mustard, oregano, garlic, sugar, salt, and pepper until smooth and set aside.
- In a large mixing bowl, combine the cooked pasta, asiago cheese, banana pepper rings, red onion, black olives, artichokes, tomatoes, parsley, and dressing and mix until well combined.
- Serve at room temperature or refrigerate for up to three days.
Nutrition Facts : Calories 418 calories, Carbohydrate 38 g carbohydrates, Cholesterol 10 mg cholesterol, Fat 25 g fat, Fiber 5 g fiber, Protein 12 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 488 mg, Sugar 3 g, TransFat 0 g
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Reviews 11Total Time 35 minsEstimated Reading Time 7 mins
- Place your pizza dough in a floured surface. Shape it into a rectangle. Drizzle with olive oil and sprinkle with oregano and thyme.Sprinkle with shredded mozzarella cheese.
- Place a row of fresh mozzarella at the bottom of the rectangle. Continue with a row of Margherita Hard Salami, a row of fresh basil leaves, a row Kalamata olives and a row of tomatoes. Season with salt and pepper.
- Carefully roll the dough starting with the bottom and rolling up towards the tomatoes. Once you have rolled a log dust it lightly with flour to prevent sticking.
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ANTIPASTO SALAD RECIPE - HOME - TASTE AND TELL
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Reviews 9Category Side DishCuisine ItalianTotal Time 15 mins
- To make the dressing, combine all the ingredients in a blender and process until completely combined and smooth. Alternately, combine in a jar with a tight fitting lid and shake vigorously until combined and smooth.
- In a large bowl, toss together the lettuce, red peppers, artichoke hearts, red onion, parsley, olives, pepperoni, salami, Provolone and tomatoes. Pour the salad dressing over the top and toss to combine. Serve with the pepperoncini peppers.
ANTIPASTO PIZZA WITH SALAMI AND ROASTED RED PEPPERS ...
From tasteandtellblog.com
Reviews 18Category Main DishCuisine ItalianTotal Time 55 mins
- Place a pizza stone in the oven and preheat the oven to 450ºF. 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 evenly with the mozzarella cheese. Layer on the salami, roasted red peppers, and olives. Sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the dough is cooked and the cheese melted, about 10-12 minutes.
PIZZA PASTA SALAD RECIPE - BUDGET BYTES
From budgetbytes.com
4.6/5 (10)Total Time 25 minsCategory Dinner, Lunch, Side DishCalories 394 per serving
- Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.
- Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.
- While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.
- When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
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From eatingwell.com
Category Healthy Pizza RecipesCalories 514 per servingTotal Time 30 mins
- To prepare chicken: Preheat oven to 425 degrees F. Place chicken on a baking sheet. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes. Shred 1 thigh. (Reserve 4 thighs for another use.)
- Prepare cauliflower crust according to package directions. (If the directions don't say to put it on a baking sheet, please do, otherwise the fat from the pesto and cheese may drip onto the bottom of your oven.) Spread pesto over it. Top with mozzarella and the shredded chicken. Bake according to package directions.
- Meanwhile, combine lettuce, cauliflower, tomatoes, pepperoncini and pepperoni in a large bowl.
- To prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
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- Preheat oven to 400ºF. Unroll both packages of dough side by side over bottom of Large Bar Pan, trimming excess dough even with long sides of pan with Utility Knife.
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- To get started, make the dough. In a small bowl, add the sugar and yeast to the warm water, sit aside to bloom for a few minutes, then add to the bowl of a standing mixer with flour, salt, and olive oil, attach a dough hook and knead for a few minutes on medium speed.
- Once the dough is ready (if it;s too sticky just add a dusting of flour) place it in an oiled bowl, cover and allow to rest for about an hour or until doubled in volume.
- Deflate the dough, place it on the oiled baking sheet, stretch it out as best you can, brush on the garlic oil, spread the ricotta, top with the mozzarella and a pinch of Italian seasoning, bake for about 15 minutes or until the crust is golden brown and crispy around the edges, remove from the pan onto a cooling rack and allow to cool for about 5 minutes while you toss the salad ingredients.
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