pull-apart pizza

★★★★★ 1
By Nancy Potter
from Eden, NC

PIZZA MMMM MMMM GOOD

★★★★★ 1
serves 16
prep time 25 Min

Ingredients For pull-apart pizza

  • 2 tsp
    (10 ml) olive oil, divided
  • 2 pkg
    (11 oz) refrigerated french bread dough
  • 1 jar
    (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups)
  • 1
    8-oz (250-g) block mozzarella cheese
  • 1
    medium red bell pepper
  • 1/2 c
    pitted ripe olives
  • 2
    garlic cloves, pressed
  • 1/4 tsp
    salt
  • 1/4 tsp
    coarsely ground black pepper
  • 2 oz
    parmesan cheese, divided
  • chopped fresh parsley (optional)

How To Make pull-apart pizza

  • 1
    Preheat oven to 400°F. Brush Large Round Stone with Handles with 1 tsp of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. border around edge and spacing 1/2 in. apart; brush with remaining oil. Bake 14-16 minutes or until crust is golden brown.
  • 2
    Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
  • 3
    Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
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