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Antipasto Appetizer Pizza

Antipasto Appetizer Pizza
  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 16
What could be tastier than a pizza crust topped with roasted veggies, olives, salami and a host of other flavorful ingredients?
Updated August 27, 2008
Bake-Off® Contest 41, 2004
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.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
140
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
500mg
21%
Potassium
110mg
3%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
6g
% 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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