Antipasto pizza Recipe
Ingredients
1/4 cup (40g) pitted kalamata olives
120g baby rocket
1 small red onion, halved, thinly sliced
1/3 cup shaved parmesan
1 tablespoon olive oil
30cm round pizza base
1 tablespoon tomato paste
1 cup grated mozzarella cheese
1/3 quantity Semi-roasted tomatoes (see related recipe)
1/2 x 100g packet Hans sliced pepperoni salami
1/2 x 280g jar antipasto vegetables, drained, chopped
1 tablespoon white wine vinegar
Antipasto pizza Recipe
Method
Step 1
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.
Step 2
Spread tomato paste over base. Sprinkle with 1/2 cup cheese. Top with roasted tomato, salami, vegetables and olives. Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until cheese has melted and base is crisp.
Step 3
Combine rocket, onion and parmesan in a large bowl. Drizzle over oil and vinegar. Toss to combine. Season with salt and pepper.
Ingredients
1/4 cup (40g) pitted kalamata olives
120g baby rocket
1 small red onion, halved, thinly sliced
1/3 cup shaved parmesan
1 tablespoon olive oil
30cm round pizza base
1 tablespoon tomato paste
1 cup grated mozzarella cheese
1/3 quantity Semi-roasted tomatoes (see related recipe)
1/2 x 100g packet Hans sliced pepperoni salami
1/2 x 280g jar antipasto vegetables, drained, chopped
1 tablespoon white wine vinegar
Antipasto pizza Recipe
Method
Step 1
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray.
Step 2
Spread tomato paste over base. Sprinkle with 1/2 cup cheese. Top with roasted tomato, salami, vegetables and olives. Sprinkle with remaining cheese. Bake for 12 to 15 minutes or until cheese has melted and base is crisp.
Step 3
Combine rocket, onion and parmesan in a large bowl. Drizzle over oil and vinegar. Toss to combine. Season with salt and pepper.
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