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 PULL-APART PIZZA
This is super quick, super yummy something the whole family loves. You can really top it any way you want. I got this recipe from Pampered Chef
Provided by Maya Turnor
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. Brush large baking stone with 1 tsp of olive oil.
- 2. Using a sawing motion cut dough in half lengthwise. Then cut dough crosswise into 16 half moons for a total of 32 half moons.
- 3. Arrange dough over baking stone leaving 1/2-in border around the edge and spacing each piece 1/2-in apart. Brush the remaining oil on dough; bake 14-16 minutes until golden brown.
- 4. Meanwhile, for antipasti chop artichokes. Dice mozzarella cheese into 1/2-inch and dice bell pepper. slice olives. Combine cheese, red pepper, salt, black pepper, olives and pressed garlic and mix well.
- 5. Remove baking stone from oven and using grater great half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella is melted. Remove from oven; grate remaining Parmesan cheese over top.
ANTIPASTI PIZZA
To add more flavor and flair to these mini pizzas, top them with goat cheese, sun-dried tomatoes, or salami after baking.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 32
Number Of Ingredients 7
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
EASY ANTIPASTI PIZZA
Top pizza dough with antipasti-platter favorites like capicola, tomatoes and pepperoncini.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
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.
ANTIPASTO-PLATTER PIZZA
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
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.
MINI ANTIPASTO PIZZAS
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
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.
More about "antipasti pizza recipes"
ANTIPASTI PIZZA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 21 minsCategory Mozzarella RecipesCalories 849 per serving
- First, make the pizza dough. Sift the plain flour, yeast and salt into a mixing bowl, add 225ml hand-hot water and mix to a soft dough – add a dash more water if it seems a little dry. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Return to a clean, lightly oiled bowl, cover with cling film and leave somewhere warm (but not hot) for 1 hour or until doubled in size.
- Meanwhile, make the topping. Heat the olive oil and garlic in a medium pan for 1-2 minutes, until the garlic sizzles. Add the passata, oregano or thyme and sugar and simmer quite vigorously, stirring now and then, for 30 minutes, until reduced to a thick sauce. Season and set aside.
- If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
- Punch the risen dough to knock out the air, turn out onto a lightly floured work surface and knead briefly until smooth. Halve equally and roll each piece to about a 25cm circle. Transfer to 2 baking sheets and brush with oil.
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.
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