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Antipasto Appetizer Pizza

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Created Mar 29, 2012
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Ingredients

  • 1 1/2 tsp (7 mL) all-purpose flour
  • 1 can Pillsbury* Refrigerated Pizza Crust
  • 1 jar (7.5 oz) roasted red bell peppers, drained, chopped
  • 1 jar (6 oz) marinated artichoke hearts, drained, chopped
  • 3/4 cup (175 mL) drained pitted ripe olives, chopped
  • 3 oz (85 g) thinly sliced Genoa salami, cut into 1/2-inch pieces
  • 3 oz (85 g) thinly sliced provolone cheese, cut into 1/2-inch pieces
  • 1 cup (250 mL) crumbled feta cheese
  • 1/2 tsp (2 mL) Italian seasoning, if desired

Steps

  •  
    1
    Heat oven to 400ºF.
  •  
    2
    Sprinkle flour evenly over baking sheet. Unroll dough on baking sheet. Starting at centre, press dough into 14x10-inch rectangle.
  •  
    3
    Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
  •  
    4
    Bake classic crust 15 to 20 minutes until edge of crust is golden brown and provolone cheese is melted. Cut into 4 rows by 4 rows.

Nutrition Information

No nutrition information available for this recipe
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