Antipasto Pizza

This is the best ever antipasto pizza!

Homemade fluffy flatbread is topped with ricotta, pesto, artichokes, olives, fresh herbs and mozzarella cheese and baked to perfection.

You’re going to love it!

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.
• Pesto: You can make your own or use jarred pesto.
• 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: Whole milk melts best, but part-skim is also fine!
• Herbs and spices: Fresh basil and/or parsley and freshly cracked black pepper, dried oregano and crushed red pepper flakes really top it off.

Step-by-Step Instructions

For the pizza dough:

1. In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes or until foamy.
2. Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
3. Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed.
4. Place a damp towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
5. Preheat oven to 400 degrees.
6. Remove dough from the bowl and transfer to a floured cutting board.
7. Work dough into a round, smooth ball. Use a rolling pin to roll out dough to desired thickness.
8. Place the dough on a baking stone or baking sheet and brush with remaining 1 tablespoon olive oil and sprinkle with garlic.
9. Bake for 5-6 minutes or until dough starts to puff up. Remove from the oven.

For the toppings:

1. Spread pesto and ricotta in an even layer over the dough.
2. Top with salami, olives, artichokes and mozzarella. Bake another 10-12 minutes or until cheese is melted and bubbly and crust is lightly browned.
3. Top with fresh basil or parsley. Sprinkle with freshly cracked black pepper, dried oregano and crushed red pepper flakes, as desired.
4. Slice and serve.

Recipe Substitutions and Alterations

• For the dough: If you don’t want to make homemade pizza dough, use store-bought (I used a roll of 14-ounce fresh pizza dough and it was wonderful).
• 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, spinach, prosciutto, pancetta, etc.
• For the cheese: Use slices of fresh mozzarella cheese, if you wish.

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.

Mediterranean-inspired recipes you’ll love:

• Mediterranean Kale Salad
• Mediterranean Chickpea Tuna Salad
• Chicken Shawarma with Hummus
• Mediterranean Flatbread Pizza
• Mediterranean Breakfast Skillet
• Olive Hummus with Crudites
• Kale Caesar Salad with Crispy Chickpeas

Antipasto Pizza

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Homemade flatbread topped with ricotta, pesto, artichokes, olives, fresh herbs and mozzarella cheese.

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

Ingredients

Units USM Scale 1x2x3x

Pizza Dough*:

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

Toppings:

• 8–ounces ricotta cheese
• 1/4 cup prepared pesto
• 4 ounces uncured salami, thinly sliced
• 1 cup pitted kalamata olives
• 12-ounce jar marinated artichokes, drained and chopped
• 1 1/2 cups shredded whole milk mozzarella cheese
• 1/4 cup fresh basil or parsley, chopped
• Freshly ground black pepper, dried oregano and crushed red pepper flakes, for topping

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Instructions

1. In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes or until foamy.
2. Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms.
3. Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed.
4. Place a damp towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
5. Preheat oven to 400 degrees.
6. Remove dough from the bowl and transfer to a floured cutting board.
7. Work dough into a round, smooth ball. Use a rolling pin to roll out dough to desired thickness.
8. Place the dough on a baking stone or baking sheet and brush with remaining 1 tablespoon olive oil and sprinkle with garlic.
9. Bake for 5-6 minutes or until dough starts to puff up. Remove from the oven. Spread pesto and ricotta in an even layer over the dough.
10. Top with salami, olives, artichokes and mozzarella. Bake another 10-12 minutes or until cheese is melted and bubbly and crust is lightly browned.
11. Top with fresh basil or parsley. Sprinkle with freshly cracked black pepper, dried oregano and crushed red pepper flakes, as desired.
12. Slice and serve.

Notes

Substitution Tip: If you’re limited on time or don’t want to make homemade pizza dough, use store-bought pizza dough!

Add toppings: Such as roasted red peppers, banana peppers, sun-dried tomatoes, spinach, prosciutto, pancetta, etc.

Nutrition

• Serving Size: 1 slice
• Calories: 389
• Sugar: 1g
• Sodium: 760mg
• Fat: 21g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 17g
• Cholesterol: 32mg