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Recipe: Antipasto Appetizer Pizza
Similar Categories: Antipasto, Appetizer, Pizza
1 1/2
teaspoons all-purpose flour
1
(13.8-oz.) can Refrigerated Pizza Crust
1
(7.5-oz.) jar roasted red bell peppers, drained, chopped
1
(6-oz.) jar marinated artichoke hearts, drained, chopped
3/4
cup drained pitted ripe olives, chopped
3
oz. thinly sliced Genoa salami, cut into 1/2-inch pieces
3
oz. thinly sliced provolone cheese, cut into 1/2-inch pieces
4
oz. (1 cup) crumbled feta cheese
1/2
teaspoon dried Italian seasoning, if desired
Prep Time: 20 Minutes (Ready in 40 Minutes)
Preparation Directions:
1.
Heat oven to 400°F. Sprinkle flour evenly over cookie sheet.
Unroll dough; place on floured cookie sheet. Starting at center, press
into 14x10-inch rectangle.
2.
Sprinkle roasted peppers, artichokes and olives evenly over dough.
Top with salami, provolone cheese and feta cheese. Sprinkle with
Italian seasoning.
3.
Bake at 400°F. for 15 to 20 minutes or until provolone cheese is
melted and edge of crust is golden brown. Cut into squares. Serve warm.
16 appetizers
teaspoons all-purpose flour
1
(13.8-oz.) can Refrigerated Pizza Crust
1
(7.5-oz.) jar roasted red bell peppers, drained, chopped
1
(6-oz.) jar marinated artichoke hearts, drained, chopped
3/4
cup drained pitted ripe olives, chopped
3
oz. thinly sliced Genoa salami, cut into 1/2-inch pieces
3
oz. thinly sliced provolone cheese, cut into 1/2-inch pieces
4
oz. (1 cup) crumbled feta cheese
1/2
teaspoon dried Italian seasoning, if desired
Prep Time: 20 Minutes (Ready in 40 Minutes)
Preparation Directions:
1.
Heat oven to 400°F. Sprinkle flour evenly over cookie sheet.
Unroll dough; place on floured cookie sheet. Starting at center, press
into 14x10-inch rectangle.
2.
Sprinkle roasted peppers, artichokes and olives evenly over dough.
Top with salami, provolone cheese and feta cheese. Sprinkle with
Italian seasoning.
3.
Bake at 400°F. for 15 to 20 minutes or until provolone cheese is
melted and edge of crust is golden brown. Cut into squares. Serve warm.
16 appetizers
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