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.
MINI ANTIPASTO CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 12 mini calzones
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
- In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
- Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.
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.
ANTIPASTO PIZZA
Make and share this Antipasto Pizza recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 27m
Yield 4 mini pizzas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220C (200C fan forced).
- Grease 2 baking trays.
- Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
- Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
- Serve sprinkled with basil.
- VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.
Nutrition Facts : Calories 357.6, Fat 13.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 1240.5, Carbohydrate 41.7, Fiber 5.2, Sugar 2.9, Protein 17.3
MINI TOP-YOUR-OWN PIZZAS
Get the kids involved in making this easy homemade dough, then let them mix-and-match their favourite toppings
Provided by Richard Burr
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h45m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Put the flour in a large bowl. Add a little salt to one side of the bowl and the yeast to the other side. Sprinkle over the sugar, together with a spoon, and add the oil and 190ml warm water. Combine with a spoon until all the flour comes away from the sides of the bowl, then tip onto a floured surface. Knead for 5-10 mins or until smooth and elastic. Lightly oil a clean bowl, add the dough, cover with cling film and leave to rise for 1 hr.
- Meanwhile, make the sauce. Pour the passata into a saucepan, add the basil and mixed herbs, then season and bring to the boil over a low heat. Simmer gently for 5 mins, then set aside to cool. Chop the toppings.
- Once the dough has risen, tip it out, knock out the air and divide into 6 equal parts. Heat oven to 240C/220C fan/gas 9 and place 2 large baking sheets in the oven.
- Roll out the dough on a lightly floured surface into a circle around 15cm in diameter. Pick up the circle of dough and toss about a metre up, spinning it in the air. Catch it on the back of your hand, so your fingers don't poke through the dough. Do this at least 3 times to achieve a thin central base and a thicker outside crust. Alternatively, you could carry on rolling, but it's not as much fun!
- Lay the bases onto baking parchment (2 bases on 1 piece of parchment) and carefully slide each pair inside a plastic bag 'tent' for 15 mins to prove again.
- After the second rise, spread the sauce over the bases and add the and mozzarella. Take the baking sheets out the oven and quickly slide the pizzas (still on their baking parchment) on top. You can cook 2-3 pizzas per tray. Return to the oven and bake for 12 mins. Take out, slice and eat.
Nutrition Facts : Calories 293 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.8 milligram of sodium
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.
ANTIPASTO: BREAD MINI PARTY PIZZAS
Steps:
- Divide the dough into two parts. On a lightly floured surface, roll the dough to a thickness of about 1/2 of an inch. Use a circular cup or cookie cutter about 4 inches in diameter, and cut as many circles of dough that you can.
- Heat the oil in a frying pan at least 1 inch deep until it reaches 375 degrees F. As you cut the dough circles they will shrink, so slightly stretch them out with your fingers and then drop four at a time into the hot oil. Cook just until they are golden brown on the bottom (about 2 minutes), and then turn. Once both sides are brown, remove from the oil with a slotted spoon onto a plate covered with paper towels. Push the dough together into a ball, and then roll it once again, cutting more dough circles, and frying them in the same manner. Use up the rest of the dough in this same manner.
- Once all of the dough has been fried, place the circles onto baking sheets. Spoon a little of the tomato sauce on top, spreading it with a spoon. Finely chop the fresh basil, adding a little to each pizza. Finally, top with the grated mozzarella. Place the pizzas under the broiler to melt the cheese, and serve hot. Buon Appetito.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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