Handy-pasto antipasto pizza

Rachael Ray

Makes: 6 appetizer servings

  • 1 tube store-bought prepared pizza dough
  • 2 cloves grated or finely chopped garlic
  • 2 cups shredded provolone cheese
  • A couple handfuls Parmigiano-Reggiano
  • A pinch red pepper flakes
  • A few grinds black pepper
  • 1 small heart romaine lettuce, chopped
  • 8 slices Genoa salami, chopped
  • 2 roasted red pepper, chopped
  • 2 to 3 tablespoons chopped banana pepper rings or chopped hot peppers of any kind
  • 1/4 cup chopped artichoke hearts or marinated mushrooms
  • A handful pitted green or black good quality olives, coarsely chopped

Heat the oven to 425 degrees F. Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes. Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

*Chef’s note: Tasty! A nice switch from typical pizza. This serves 3 people as a meal. Sliced provolone works fine. I left off the roasted red peppers and banana pepper rings (but tossed the lettuce in a little olive oil and red wine vinegar), used the artichokes instead of mushrooms and used black olives. You can pretty much throw whatever you like on top, but don’t skimp on the Parm. and garlic–they make the pizza!

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