Antipasto Pizza


Preparation20 minutes
Cook time20 minutes
ServingsServes 4 to 6


    For the Dough:
  • 2 cups of All Purpose Flour
  • 1 tsp of Salt
  • 1 tsp of Active Dry yeast
  • 1 tsp of Sugar
  • 1 Tbsp of Olive Oil
  • 3/4 cup of Warm Water, about 110 degrees F
  • For the Cheese topping:
  • 1 Tbsp of Olive Oil mixed with 1 Clove of Garlic, grated
  • Pinch of Italian Seasoning
  • 4oz of Ricotta
  • 1 cup (or so) of Shredded Mozzarella
  • For the Antipasto Salad Toppings:
  • Couple of Plum Tomatoes, diced
  • 1/4 of a Red Onion, thinly sliced
  • 2 oz of Salami, chopped
  • 1/2 cup of Chopped Roasted Peppers (jarred is fine)
  • Handful of Pitted Olives
  • 2oz of Fresh Mozzarella or any cheese of choice
  • Chopped Pepperoncini
  • Couple handfuls of Finely Shredded Romaine Lettuce
  • Drizzle of Olive Oil and Red Wine Vinegar
  • Clove of Garlic, minced
  • Freshly Grated Parm
  • Pinch of Italian Seasoning


    1) To get started, make the dough. In a small bowl, add the sugar and yeast to the warm water, sit aside to bloom for a few minutes, then add to the bowl of a standing mixer with flour, salt, and olive oil, attach a dough hook and knead for a few minutes on medium speed.

    2) Once the dough is ready (if it;s too sticky just add a dusting of flour) place it in an oiled bowl, cover and allow to rest for about an hour or until doubled in volume.

    3) Preheat your oven to 375 degrees, grease a baking sheet and set it aside.

    4) Deflate the dough, place it on the oiled baking sheet, stretch it out as best you can, brush on the garlic oil, spread the ricotta, top with the mozzarella and a pinch of Italian seasoning, bake for about 15 minutes or until the crust is golden brown and crispy around the edges, remove from the pan onto a cooling rack and allow to cool for about 5 minutes while you toss the salad ingredients.

    5) In a large bowl, add all the ingredients for the salad portion, top on the crispy crust, cut and serve!

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