Antipasto Pizza

This pizza is a deliciously different way of enjoying classic Italian antipasto ingredients. We particularly like the combo of sweet roasted red peppers and marinated artichoke hearts with salty ham and robustly-flavored sun-dried tomatoes and olives, accented by the mild and creamy mozzarella cheese. It’s an ideal recipe when you don’t have much in the way of fresh ingredients in the house, as most of the ingredients are straight from a jar, can or packet.

Just as antipasto can be as simple or elaborate as you like, you can come up with all sorts of possible pizza-topping combinations, but be careful not to overload the pizza. You can use pancetta or prosciutto in place of ham, or add anchovies or good-quality canned tuna instead. If you don’t want to make the simple tomato sauce in this recipe, then use jarred passata or pesto instead. Use capers or caperberries in place of olives, or substitute the fresh basil with oregano or parsley. If you’d rather make your own pizza dough from scratch then go for it. Alternatively use a large whole wheat pita bread as the crust.

Enjoy a slice (or three) of this pizza with a fresh salad and a glass of wine or beer. Bellissimo!

Here’s the recipe.