Friday, June 29, 2012

Antipasto Pizza

Our family loves pizza.  It's become a weekly staple in our house.  The variations are endless!  Earlier this week I made a savory Italian bread pudding.  I had enough ingredients leftover to make this recipe.  Perfect!  I hate wasting ingredients and have gotten much better about using leftover ingredients from one recipe in other recipes.  This pizza was super easy to prepare.  There were no sauces that needed to be pre-made or chicken that needed to be cooked. Next time I might add artichoke hearts and/or marinated mushrooms to give it a little more flavor. Overall though we enjoyed it.  Even my son ate this pizza (minus the roasted red peppers, but he did try a bite!). 

Antipasto Pizza
recipe slightly adapted from Taste and Tell

1 store bought pizza dough
1 cup shredded mozzarella cheese
1 cup diced salami
1 cup roasted red peppers, sliced
1/2 cup sliced black olives
1/4 cup freshly grated Parmesan cheese

Place a pizza stone in the oven and preheat to 450F.

Prepare and roll out your pizza dough. Top with the mozzarella cheese. Sprinkle on the salami, red peppers and olives. Top with the parmesan.

Bake in the preheated oven until the dough is cooked and browned and the cheese is melted, 10-12 minutes.

Family Rating: 1 1/2 thumbs up.

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