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Antipasto Pizza

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 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

  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. 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.
  3. Preheat oven to 400 degrees.
  4. 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.
  5. Heat oven to a low broil.
  6. 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

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