Antipasto Pizza

Antipasto Pizza is yet another great way to enjoy an all time favorite. Five toppings contrast perfectly - from mild chickpeas to the rich sun dried tomatoes. A great dinner made that everybody will devour.

When you turn your pizza into a hot Mediterranean antipasto pizza you get to double up on the Italian theme in the name alone.

You can't beat the delicious flavors and unique combination of ingredients that everyone will love.

For this recipe, I've also included the recipe for one of my favorite pizza dough recipes but you can use these toppings on a ready-made pizza crust too.

Now, I'm not saying that you can't go and pick up your favorite pizza now and again. That is a must but it a real boost when you know you can make your own and have it exactly as you like it.

Any day of the week.

Yes, with ingredients that they don't offer at pizza joints. I've never seen sun dried tomatoes as a topping choice but you can have it here.

This dough makes two 15" thin crust pizzas so you can save one dough ball in the freezer for a future pizza. Or don't divide the dough and make a thick crust pizza. Your choice.

You know how much you enjoy an antipasto platter and even an antipasto salad? Well, all of those great tastes can be combined on pizza dough and baked to a wonderful hot piece of pizza.

You'll be in awe over how good this Antipasto Pizza is and without a doubt - it is also so much healthier.

What Goes on an Antipasto Platter?

• Olives! They can be black or green, stuffed or not stuffed but for the pizza it is best to slice them.
• Cherry or grape tomatoes often show up on an antipasta (truly antipasto) plate and they would be great sliced from any size tomato for a pizza.
• Jarred Artichoke is perfect and I like to make sure all of the tough edges of the leaves are peeled away.
• Cheese is classic so have a couple of sliceable vegan cheeses for you platter and use any kind that you would like for the pizza. Mozarella is the most popular one.
• Sliced salami and pepperoni are very popular so have some vegan variety on hand to layer on your pizza if you so wish.
• I went all veggies for this pizza so there are even chickpeas added. The flavor combination is perfect and I sliced the beans in half to add as a topping.
• Sun dried tomatoes are also perfect for an extra zing. You could also use this vegan Sun Dried Tomato Pesto and dot it here and there on pizza.
• Don't forget the mushrooms for your antipasto plate. They can be any variety that you like and again they are best sliced for a pizza.

How to Prepare Toppings for Pizza

• The chickpeas are cut in half so that all the flavors have that perfect balance.
• For marinated artichoke hearts, I like to cut into smaller pieces - as I am cutting I also throw the tough outer edge of the leaf away. Sometimes it's even the whole leaf.
• Sun-dried tomatoes packed in oil are perfect for a pizza topping. Do put them on first so that they are covered a bit with the other toppings so that they don't have the chance to burn.
• Chop the roasted red bell peppers into smaller pieces so you can sprinkle them around.
• Buy a can of large or extra large pitted black olives and drain them. Either size will work and slice as many as you like to spread out on the very top.

Something else that is fun is to turn some pizza flavors into something completely different. Cauliflower Pizza Bites is something you might want to check out. We love them.

If you go ahead and make the dough the steps are really straight forward. After the dough is mixed and sits for it's first rising you'll get a lovely light and puffy dough as in the photo below.

After a little bit of kneading and another rest for rising your dough is ready to be pressed out on a baking sheet.

Here is where you have the choice to make thick or thin crusts. Just use your fingers to press out the dough on either a baking sheet or pizza round.

Now you're ready to spread on all the delicious toppings.

I absolutely love black olives and think they go so well on an antipasto platter or in an antipasto salad. Kids love them too especially when you put them on their fingers to eat.

Can you see what I mean about cutting the chickpeas in half? They aren't as overpowering and you can sprinkle as many as you like. A lot or a little.

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Now that's a perfect pizza. Eat up!

Antipasto Pizza

Ginny McMeans

Antipasto Pizza is yet another way to enjoy an all time favorite and is even better!

5 from 2 votes

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Resting Time 1 hr 20 mins

Total Time 2 hrs

Course Main Course

Cuisine Pizza

Servings 10 Slices

Calories 337 kcal

Ingredients

  

1x2x3x

For the Dough:

• 1 packet yeast
• 1/4 cup water for the yeast
• 1 1/4 cup water
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoon salt
• 1 1/2 cups whole wheat pastry flour
• 2 cups unbleached all purpose flour

For the Topping:

• 10 ounces pizza sauce
• 4 ounces sun dried tomatoes - packed in oil
• 15 ounces chickpeas - 1 can, each bean is cut in half (it doesn't take long, they are pretty big) each bean is cut in half (it doesn't take long, they are pretty big)
• 7 1/2 ounces marinated artichoke hearts - cut into smaller pieces - as I am cutting I throw the tough outer edge of the leaf away
• 15 ounces roasted red bell peppers - or 2 red bell peppers that you have roasted at home, cut into chunks
• 10 ounces black olives - pitted black olives, sliced

Instructions

 

• Start to make the dough first and while it is rising prepare the veggies.

For the Crust:

• Oil the inside of a large bowl and set aside. This is for the dough to rise.
• Pour 1/4 cup warm water (100 to 110 degrees) in a large warmed bowl (the microwave will warm the bowl).
• Stir in the yeast and set aside for 10 minutes.
• Stir in the remaining water (1-1/4 cup), oil and the salt.
• Add the flours and stir until pretty well blended. It will not be smooth.
• Turn out onto a floured counter and knead until smooth, adding a little more flour when you need to keep it from sticking. A little sticky is okay.
• Form into a ball.
• Place the dough ball in the large greased bowl and turn the dough so that it gets oil on all sides. If you don't do this you will get a dry crust on the outside of the ball.
• Cover the bowl and set aside (out of a draft) until the dough has doubled in size - 40 to 60 minutes.
• Divide the dough in half for 2 thin crust 15" pizzas. Divide again for smaller pizzas.
• Shape the dough into balls and set on a floured counter. Cover again with a towel and let rise another 20-30 minutes.
• You can freeze the balls at this point or roll them out and freeze flat.
• To continue making a pizza now - put the dough on your pizza pan. Push out with your fingers to the size of pizza you want.
• Cover with a towel again and let it rest for 10 to 15 minutes.

To assemble the pizzas:

• Add your pizza sauce evenly all over the pizza dough.
• Sprinkle around the ingredients - sun-dried tomatoes, roasted red bell peppers, artichoke pieces, chickpeas and black olives.
• Bake at 425 degrees for 15-20 minutes.

Notes

If you are freezing the dough:

Put each ball in its own freezer bag. Then put all of the bagged pizza balls in another freezer bag and freeze.

Nutrition

Serving: 2SlicesCalories: 337kcalCarbohydrates: 56gProtein: 12gFat: 8gSaturated Fat: 1gSodium: 941mgPotassium: 654mgFiber: 10gSugar: 4gVitamin A: 715IUVitamin C: 38.3mgCalcium: 72mgIron: 4.2mg

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