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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.

Ingredients

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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

Instructions

  1. In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes, 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 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.
  8. Place the dough on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt.
  9. Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.
  10. Heat oven to a low broil.
  11. In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads.
  12. Top with salami, olives, artichokes and sliced mozzarella.
  13. Place under the broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly.
  14. Top with basil, oregano, black pepper and crushed red pepper flakes.
  15. 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

Find it online: https://thehealthyepicurean.com/antipasto-ricotta-flatbread/