antipasto pull-apart pizza
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
prep time
cook time
30 Min
method
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yield
Ingredients
- 2 teaspoons olive oil
- 2 packages (11oz each) refrigerated french bread dough
- 1 jar (12oz jar) artichoke hearts drained and patted dry
- 8 ounces mozzarella cheese
- 1 medium red bell pepper
- 1/2 cup olives, pitted
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces parmesan cheese
How To Make antipasto pull-apart pizza
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Step 1Preheat oven to 400 degrees. Brush large baking stone with 1 tsp of olive oil.
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Step 2Using a sawing motion cut dough in half lengthwise. Then cut dough crosswise into 16 half moons for a total of 32 half moons.
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Step 3Arrange 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.
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Step 4Meanwhile, 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.
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Step 5Remove 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.
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