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Antipasto Appetizer Pizza

Antipasto Appetizer Pizza
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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?

Prep Time:
20 Min
Total Time:
40 Min
Makes:
16 appetizers
Pillsbury Bake-Off
Brandy Koproski
Oswego, NY
Bake-Off® Contest 41, 2004
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INGREDIENTS
1 1/2teaspoons all-purpose flour
1can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1jar (7.5 oz) roasted red bell peppers, drained, chopped
1jar (6 oz) marinated artichoke hearts, drained, chopped
3/4cup drained pitted ripe olives, chopped
3oz thinly sliced Genoa salami, cut into 1/2-inch pieces
3oz thinly sliced provolone cheese, cut into 1/2-inch pieces
4oz feta cheese, crumbled (1 cup)
1/2teaspoon Italian seasoning, if desired
DIRECTIONS
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.
High Altitude (3500-6500 ft): Bake thin crust pizza 12 to 16 minutes.
High Altitude (3500-6500 ft):

Bake thin crust pizza 12 to 16 minutes.

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