Antipastopizza Recipes

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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.

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.

ANTIPASTO



Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories     Appetizers and Snacks     Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

  • In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  • In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  • In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  • Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

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.

ANTIPASTI PIZZA



Antipasti Pizza image

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

2 tablespoons extra-virgin olive oil
1 pound prepared pizza dough
Coarse salt and ground pepper
1 cup shredded part-skim mozzarella (5 ounces)
1/2 cup pitted olives, coarsely chopped
1/2 cup artichoke hearts, thinly sliced
1 teaspoon red-pepper flakes (optional)

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

GRILLED ANTIPASTO PIZZA



Grilled Antipasto Pizza image

Summer pizza? Keep the heat outside with this grilled favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 8

1/4 lb small whole mushrooms (1 1/2 cups)
1 medium yellow bell pepper, cut into 8 pieces
1/4 cup Italian dressing
1 package (14 oz) prebaked original Italian pizza crust (12 inch)
1 cup shredded mozzarella cheese (4 oz)
2 plum (Roma) tomatoes, thinly sliced
4 medium green onions, sliced (1/4 cup)
1/4 cup sliced ripe olives

Steps:

  • Heat gas or charcoal grill. In medium bowl, toss mushrooms, bell pepper and 2 tablespoons of the dressing. Place vegetables in grill basket (grill "wok").
  • Place grill basket on grill over medium heat. Cover grill; cook 4 to 6 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. Coarsely chop vegetables.
  • Brush pizza crust with remaining 2 tablespoons dressing. Sprinkle with 1/2 cup of the cheese. Arrange tomatoes on cheese. Top with grilled vegetables, onions, olives and remaining 1/2 cup cheese.
  • Place pizza directly on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

RACHAEL RAY'S ANTIPASTO PIZZA



Rachael Ray's Antipasto Pizza image

I saw this prepared on 30 Minute Meals and am posting it to try later. When I prepared this, I mixed in about 2 tablespoons of italian dressing with the toppings and put the "salad" on just before serving. Tastes great that way too!

Provided by Cook4_6

Categories     < 60 Mins

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb pizza dough
2 garlic cloves, grated
2 cups provolone cheese, shredded
1 cup parmigiano-reggiano cheese
1 pinch red pepper flakes
2 -3 dashes black pepper, a few grinds
3 cups romaine lettuce, chopped
8 slices genoa salami, chopped
2 roasted red peppers, chopped
2 -3 tablespoons banana pepper rings, chopped or 2 -3 tablespoons chopped hot bell peppers, of any kind chopped
1/4 cup artichoke hearts or 1/4 cup marinated mushrooms, chopped
1/2 cup olive (green or black good quality 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.

Nutrition Facts : Calories 281.8, Fat 20.7, SaturatedFat 11.5, Cholesterol 52.2, Sodium 919.8, Carbohydrate 5, Fiber 1.8, Sugar 0.8, Protein 19.6

ANTIPASTO PIZZA



Antipasto Pizza image

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

4 pita pockets (15cm)
1/4 cup pizza sauce
1/4 cup parmesan cheese (freshly grated)
75 g salami (shaved hot coarsely chopped)
100 g char-grilled eggplants (drained coarsely chopped)
100 g artichoke hearts (4 marinated and quartered)
100 g roasted red peppers (or char grilled thinly sliced)
1/4 cup kalamata olive (pitted chopped)
100 g mozzarella cheese (thinly sliced)
1/4 cup basil leaves (baby)

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

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