Antipasto Pizza is yet another way to enjoy an all time favorite. You even get to double up on the Italian theme in the name alone. There are five toppings that contrast perfectly together from the mild chickpea to the rich sun dried tomato. I have included the recipe for the Best Pizza Dough but you can use these toppings on a ready made pizza crust too. I cut the beans in half so that all the flavors have that perfect balance. You will be in awe over how good this pizza is and without a doubt – it is also so much healthier.
1-1/2 cups water
1 Tablespoon Maple Syrup
2 Tablespoons Olive Oil
1-1/2 teaspoon salt
4-1/4 cups Whole Wheat Pastry Flour
2 Tablespoons active dry yeast
1 can (15 oz) Pizza Sauce
1 jar (4 oz.) sun dried tomatoes packed in oil
1 can (15 oz.) cannelini beans, each bean cut in half (it doesn't take long, the beans are pretty big)
2 cans (7.5 oz. each) marinated artichoke hearts cut into smaller pieces - as I am cutting I throw the tough outer edge of the leaf away
1 jar (15 oz) roasted red bell peppers or 2 red bell peppers that you have roasted at home cut into chunks
Start to make the dough first and while it is rising prepare the veggies.
In a small bowl add 2 Tablespoons yeast to 1-1/2 cups warm water (110 degrees)
Stir and set aside.
In a large bowl add the flour, maple syrup, olive oil, and the prepared yeast mixture.
Mix well and then turn out onto a lightly floured surface and gently knead into a smooth, firm ball.
Oil a large bowl with a teaspoon of olive oil.
Add the dough to the bowl and turn the dough all around to get the oil on the whole ball.
Cover the bowl lightly with a clean towel and put it in a warm area to let it double in size, about 1 hour.
This is a good time to prepare the toppings - while the dough is rising.
When the rising time is done - turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
These 4 balls will make 4 pizzas that are 8" to 10" in diameter. Depending how thick you like the crust. We like the thinner 10" pizza.
Cover them all, again, with a clean kitchen towel and let them rest for 10 minutes.
This is the point where you can freeze the balls or go ahead and make the four pizzas.
See below at the very end if you are going to freeze the dough.
Lightly oil a baking sheet or a round pizza pan. Sprinkle the oiled pan(s) with a little cornmeal.
Place one ball in the center and push it out, with your fingers, to the desired size pizza.
Divide all of your toppings by four either by an actual division on a plate or by eyeballing it.
Repeat this last step with the three other balls on 3 different baking sheets.
Spread pizza sauce all over the bottom of the dough - remember just a quarter of the can which is about 3-1/2 ounces each pizza. That is plenty and you may not even want that much. Some do - some don't.
Now you can add the rest of the toppings.
Start with the sun dried tomatoes.
Then add the roasted bell peppers - laying each piece on top of each sun dried tomato. They need to be covered or they will burn.
Sprinkle the remainder of the toppings.
Bake in a hot over at 425 degrees for 15-20 minutes.
Now it is perfect pizza.
If you are freezing the dough:
Put each ball in it's own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.