Antipasto Pull-Apart Pizza

Maya Turnor


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

pinch tips: Parchment Paper Vs Wax Paper



30 Min


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
1/4 tsp
1/4 tsp
black pepper
2 oz
parmesan cheese

Directions Step-By-Step

Preheat oven to 400 degrees. Brush large baking stone with 1 tsp of olive oil.
Using a sawing motion cut dough in half lengthwise. Then cut dough crosswise into 16 half moons for a total of 32 half moons.
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.
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.
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.