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Antipasto Appetizer Pizza

(11)
  0 reviews
  • 20 min prep time
  • 40 min total time
  • 9 ingredients
  • 16 servings
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What could be tastier than a pizza crust topped with roasted veggies, olives, salami and a host of other flavorful ingredients?

Bake-Off® Contest 41, 2004
Brandy Koproski
Oswego, New York

Ingredients

1 1/2
teaspoons all-purpose flour
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin 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 drained pitted ripe olives, chopped
3
oz thinly sliced Genoa salami, cut into 1/2-inch pieces
3
oz thinly sliced provolone cheese, cut into 1/2-inch pieces
4
oz feta cheese, crumbled (1 cup)
1/2
teaspoon Italian seasoning, if desired

Steps

  • 1 Heat oven to 400°F.
  • 2 If using classic crust: Sprinkle flour evenly over cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 14x10-inch rectangle. If using thin crust: Sprinkle flour evenly over 15x10-inch dark cookie sheet. Unroll dough on cookie sheet. Starting at center, 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, thin crust 12 to 18 minutes, or until edge of crust is golden brown and provolone cheese is melted. Cut into 4 rows by 4 rows.
  • 1 Heat oven to 400°F.
  • 2 If using classic crust: Sprinkle flour evenly over cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 14x10-inch rectangle. If using thin crust: Sprinkle flour evenly over 15x10-inch dark cookie sheet. Unroll dough on cookie sheet. Starting at center, 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, thin crust 12 to 18 minutes, or until edge of crust is golden brown and provolone cheese is melted. Cut into 4 rows by 4 rows.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
140
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
14%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
500mg
21%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
3g
3%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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