Real Recipes From Real Home Cooks ®

antipasto pull-apart pizza

(1 rating)
Recipe by
Maya Turnor
Tumwater, WA

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 rating)
cook time 30 Min

Ingredients For antipasto pull-apart pizza

  • 2 tsp
    olive oil
  • 2 pkg
    (11oz each) refrigerated french bread dough
  • 1 jar
    (12oz jar) artichoke hearts drained and patted dry
  • 8 oz
    mozzarella cheese
  • 1 md
    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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