This is the best ever antipasto pizza!

Homemade fluffy flatbread is topped with lemony ricotta, artichokes, olives, roasted red peppers and fresh mozzarella cheese and baked to perfection.

You're going to love it!

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How to make antipasto pizza

Featured Ingredients

For the pizza dough:

Warm water: To make yeast pizza dough, the water should be warm to the touch, not cold or hot. This will help the yeast (and sugar) bloom.
Instant yeast: A packet of instant yeast will work fast.
- If you have active yeast, you can use that but it will take a bit longer to bloom.
Sugar: Sugar or honey will feed the yeast.
Flour: Any all-purpose flour you have will work well.
Olive oil: This will provide a light olive oil flavor and help the crust become crispy on the outside.
Garlic: Flavor!

For the toppings:

Ricotta cheese: Whole or part-skim ricotta cheese, your choice.
Lemon: Fresh lemon juice and zest mixed into the ricotta adds so much flavor and brightness.
Salami: Thinly sliced uncured salami is my favorite meat option for this pizza.
Olives: Pitted mixed Greek olives or kalamata are my favorite.
Artichokes: I like to use the marinated artichoke hearts that come in the jar. They have so much amazing flavor!
Mozzarella: Fresh is best!
Herbs and spices: Fresh basil and/or oregano and freshly cracked black pepper and/or red pepper flakes really top it off.

Step-by-Step Instructions

For the pizza dough:

In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes, until foamy.
Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed.
Place a damp towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
Preheat oven to 400 degrees.
Remove dough from the bowl and transfer to a floured cutting board.
Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness.
Place the dough on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt.
Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.

For the toppings:

Heat oven to a low broil.
In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads.
Top with salami, olives, artichokes and sliced mozzarella.
Place under the broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly.
Top with basil, oregano, black pepper and crushed red pepper flakes.
Slice and serve.

Recipe Substitutions and Alterations

For the flour: Use any kind of all-purpose flour, such as regular all-purpose, whole wheat pastry, whole wheat, whole wheat white or gluten free all-purpose flour.
For the yeast: Active yeast will also work, it will just take longer to bloom than instant.
For the sugar: You can also use honey.
For the toppings: Use any combination of toppings you enjoy, such as roasted red peppers, banana peppers, sun-dried tomatoes, pesto, prosciutto, pancetta, etc.
For the cheese: If you don't have fresh, whole milk or part-skim shredded will also work.

Nutrition Considerations

To make this gluten free: Use gluten free all-purpose flour.
- Be sure all ingredients you choose are gluten free.
To make this dairy free: Try with dairy free cheese.
To make this vegetarian: Skip the salami.
To make this vegan: Skip the salami.
- Use sugar (not honey) in the pizza dough.
- Use dairy free cheese.
To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
To make this egg free: This recipe does not contain eggs.

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Antipasto Pizza

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Homemade flatbread topped with lemony ricotta, artichokes, olives, roasted red peppers and fresh mozzarella cheese.

Author: Julie Andrews
Prep Time: 40-45 mins
Cook Time: 10-15 mins
Total Time: 50 mins - 1 hr
Yield: 2 Flatbreads 1x
Category: Dinner, Lunch
Method: Baking
Cuisine: American, Mediterranean

Ingredients

Scale

Pizza Dough:

1 ½ cups warm water
0.25-ounce package instant yeast
1 tablespoon granulated sugar or honey
1 teaspoon coarse salt
3 ½ cups flour* + more for kneading
2 tablespoons olive oil, divided
3 cloves garlic, peeled and minced

Toppings:

8-ounces ricotta cheese
Zest and juice of 1 medium lemon
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
Freshly ground black pepper and crushed red pepper flakes

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Instructions

In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes, until foamy.
Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed.
Place a damp towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
Preheat oven to 400 degrees.
Remove dough from the bowl and transfer to a floured cutting board.
Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness.
Place the dough on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt.
Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.
Heat oven to a low broil.
In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads.
Top with salami, olives, artichokes and sliced mozzarella.
Place under the broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly.
Top with basil, oregano, black pepper and crushed red pepper flakes.
Slice and serve.

Notes

Substitution Tip: Use any kind of all-purpose flour, such as regular all-purpose, whole wheat pastry, whole wheat, whole wheat white or gluten free all-purpose flour.

Cooking Tip: Make an extra batch of pizza dough for later!

Nutrition

Serving Size: ½ of 1 flatbread
Calories: 382
Sugar: 2g
Sodium: 603mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 17g
Cholesterol: 42mg