Antipasto Pull-Apart Pizza

Maya Turnor

By
@MayaBCookin

This is super quick, super yummy something the whole family loves. You can really top it any way you want.

I got this recipe from Pampered Chef


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Comments:

Cook:

30 Min

Ingredients

2 tsp
olive oil
2 pkg
(11oz each) refrigerated french bread dough
1 jar(s)
(12oz jar) artichoke hearts drained and patted dry
8 oz
mozzarella cheese
1 medium
red bell pepper
1/2 c
olives, pitted
2 clove
garlic
1/4 tsp
salt
1/4 tsp
black pepper
2 oz
parmesan cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees. Brush large baking stone with 1 tsp of olive oil.
2
Using a sawing motion cut dough in half lengthwise. Then cut dough crosswise into 16 half moons for a total of 32 half moons.
3
Arrange dough over baking stone leaving 1/2-in border around the edge and spacing each piece 1/2-in apart. Brush the remaining oil on dough; bake 14-16 minutes until golden brown.
4
Meanwhile, for antipasti chop artichokes. Dice mozzarella cheese into 1/2-inch and dice bell pepper. slice olives. Combine cheese, red pepper, salt, black pepper, olives and pressed garlic and mix well.
5
Remove baking stone from oven and using grater great half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella is melted. Remove from oven; grate remaining Parmesan cheese over top.