Antipasto pizza
Serves 2
A succulent pizza topped with sweet
roasted red peppers, marinated artichoke hearts, diced ham,
robustly-flavored sun-dried tomatoes and olives, and creamy
mozzarella cheese.
½ clove garlic — minced
3 tablespoons chopped canned tomatoes
1 tablespoon tomato paste
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 store-bought pre-baked pizza crust (or use a large whole wheat
pita bread as the crust)
3 oz (85g) grated mozzarella cheese
3½ oz (100g) ham — diced
3 jarred marinated artichoke hearts — quartered
¼ cup sliced jarred sun-dried tomatoes
¼ cup jarred roasted red peppers — cut into strips
¼ cup finely diced red onion
8 black olives — pitted and halved
1 teaspoon finely chopped fresh basil
PREHEAT the oven to 450°F/230°C. MIX
together the garlic, tomatoes, tomato paste, olive oil, salt and
pepper in a small bowl. SPREAD the sauce in a thin layer evenly over
the pizza crust. SPRINKLE the mozzarella cheese on top. ARRANGE the
ham, artichoke hearts, sun-dried tomatoes, roasted red peppers, red
onion, and black olives evenly over the pizza crust. PLACE the pizza
on a baking tray and cook for 10 minutes. SPRINKLE the basil on top
and cut into slices to serve.
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