Antipasto pizza.

How to make antipasto pizza

If it wasn't already a thing, it certainly is now.

You know antipasto, right? Salami, pancetta, provolone, mozzarella, olives, artichokes, pickled veggies, all piled on a platter , just waiting to be devoured.

And yes, I'm usually the person standing there eating all the appetizers and then I don't even need dinner.

It's sooooo good, omg. So why not throw alla that on top of a super soft and fluffy flatbread?

Yeah, I can't come up with any sane reason not to do this right now.

What is antipasto?

So I just chose a handful of things that usually go on an antipasto platter. Olives are an absolute must, being one of my absolute favorite foods of life.

When I started this blog a year and a half ago (!!) I promised you all a bunch of olive recipes, and I really haven't delivered.

I feel quite bad about it, but I have a good reason. It's because I just eat them straight out of the jar, you guys. Like, they really don't need anything else because they're THAT delicious.

I usually have a giant jar of kalamata olives and a giant jar of green olives, and just reach in there and pop 'em down the hatch.

Until I decided to plan a cooking class... with all olive recipes... which requires a few actual recipes rather than people just standing around eating olives outta the jar.

Somehow a flatbread popped into my head, and here we are.

And boy am I happy about it. It's just so cheesy and briny and salty and spicy, and really just pure heaven.

I tossed some salami, marinated artichokes and roasted red peppers on there as well, and instead of a traditional pizza sauce I decided to use ricotta with fresh lemon zest and juice.

And then fresh, melty mozzarella plus a few sprigs of fresh basil. Like, wow.

I also decided to try my hand at making fresh flatbread dough, and I'm soooo pleased with how it turned out.

It's everything you'd ever want in a flatbread crust because it's super fluffy but also has that nice crispy exterior.

I think I'll just go ahead and put all my meals on a flatbread from now on.

And I can't promise I won't continue to eat olives outta the jar, but I do promise to actually make something out of them once in a while!

Antipasto Pizza

Print Recipe

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 honey or granulated sugar
1 teaspoon coarse salt
3 ½ cups whole wheat pastry 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

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 damn 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 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 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

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

Keywords: with yeast, easy, pizza, ideas, homemade, best, from scratch, handmade dough