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


★★★★★ 1 vote

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

How to Make Antipasto Pull-Apart Pizza


  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.

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