Antipasto Pizza
Ingredients
Pizza Dough
-
1 ½
cups
warm water
-
0.25
ounce
instant yeast
-
1
tablespoon
granulated sugar or honey
-
1
teaspoon
coarse salt
-
3 ½
cups
flour
-
2
tablespoons
olive oil
-
3
cloves
garlic, minced
Toppings
-
8
ounces
ricotta cheese
-
1
medium
lemon (zest and juice)
-
2
ounces
uncured salami, thinly sliced
-
½
cup
mixed olives
-
1
cup
marinated artichokes, chopped
-
8
ounces
fresh mozzarella cheese, sliced
-
¼
cup
fresh basil and/or fresh oregano
-
to taste
black pepper and crushed red pepper flakes
Instructions
- Whisk warm water, yeast, and sugar in a stand mixer and let it sit until foamy.
- Add salt and gradually mix in flour until a dough forms.
- Incorporate olive oil and adjust flour as needed.
- Cover the dough and let it rise until doubled in size.
- Preheat the oven to 400°F.
- Divide the dough and roll out each ball to desired thickness.
- Brush dough with olive oil and sprinkle with salt, then bake for 8 minutes.
- Spread minced garlic over the baked crusts.
- Whisk ricotta with lemon zest and juice, then spread over the flatbreads.
- Top with salami, olives, artichokes, and mozzarella.
- Broil for 5-6 minutes until the cheese is melted.
- Garnish with basil, oregano, and pepper before slicing and serving.
Nutrition Facts (estimated)
Servings
2 flatbreads
Calories
382
Total fat
19g
Total carbohydrates
38g
Total protein
17g
Sodium
603mg
Cholesterol
42mg
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