Go Back
+ servings
Antipasto Pizza is yet another way to enjoy an all time favorite.
Print
5 from 2 votes

Antipasto Pizza

Antipasto Pizza is yet another way to enjoy an all time favorite and is even better!
Course Main Course
Cuisine Pizza
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour 20 minutes
Total Time 2 hours
Servings 10 Slices
Calories 337kcal
Author Ginny McMeans

Ingredients

For the Dough:

  • 1 packet yeast
  • ¼ cup water for the yeast
  • 1 ¼ cup water
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoon salt
  • 1 ½ 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 ½ 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 ¼ 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 (1-¼ 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: 2Slices | Calories: 337kcal | Carbohydrates: 56g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 941mg | Potassium: 654mg | Fiber: 10g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 38.3mg | Calcium: 72mg | Iron: 4.2mg