Antipasto Pizza | jovina cooks



Though this pizza is vegetarian, I name it an antipasto pizza as a result of the topping components I exploit are present in antipasto appetizers.

For Do-it-yourself Pizza Dough

1 teaspoon immediate yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon further virgin olive oil


Mix all of the dough components within the massive bowl of an electrical mixer and with The paddle attachment combine till the components come collectively across the paddle. Connect the dough hook and knead the dough for six minutes. Place in a greased bowl, cowl, and let rise till doubled.

Antipasto Pizza


lb complete milk mozzarella cheese, reduce into skinny slices
1 lb pizza dough, store-bout or do-it-yourself, at room temperature
Grated Parmesan Cheese

½ cup sliced sun-dried tomatoes packed in oil
½ cup chopped oil-cured black Italian olives
8 artichoke hearts packed in oil and sliced
¼ of purple bell pepper sliced skinny
¼ of purple onion, sliced skinny
Olive oil

For The Pizza

Preheat the oven to 500 levels F. Oil a 16-inch pizza pan.
Press the dough out within the pan to its edges. Prime the dough with the mozzarella slices. Scatter the sun-dried tomatoes, olives, artichokes, bell pepper, and onion evenly over the cheese. drizzle with just a little olive oil and sprinkle with Parmesan cheese.
Bake the pizza on the underside rack of the oven for 15 -18 minutes, till the crust is calmly brown.

Let stand for five minutes earlier than slicing.



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