Antipasto Appetizer Pizza

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  • 20 min prep time
  • 40 min total time
  • 9 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 400°F.
  2. 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. 3 Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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