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.
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
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 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
ANTIPASTO
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
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
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.
ANTIPASTO BAKE
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. -Brea Barclay, Green Bay, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 15g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
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