Simple Antipasti Pizza
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 265, total fat 10 G., saturated fats 5 G., proteins 11 G., carbohydrates 32 G., fiber 2 G., cholesterol 24 mg, sodium 673 mg, sugar 3 G.
Serving size: 1 of 10 servings
Calories 265, total fat 10 G., saturated fats 5 G., proteins 11 G., carbohydrates 32 G., fiber 2 G., cholesterol 24 mg, sodium 673 mg, sugar 3 G.
Antipasti is an Italian appetizer served to guests before inviting everyone to the table. If you have leftover sliced meats, cheeses, pickled peppers, fresh tomatoes, and herbs from a holiday party, you can easily make a delicious pizza by layering them on a rolled-out store-bought dough. Bake until crispy and the cheese is melted—your pizza is ready!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g thin slices of capicola, torn into bite-sized pieces
- 1/2 cup pepperoncini peppers (about 18), stemmed and coarsely chopped
- 4 medium ripe tomatoes (about 700 g), diced
- 2 tubes of ready-made pizza dough (280g each)
- Olive oil for greasing
- 1 cup grated semi-skimmed mozzarella
- 170 g feta, crumbled
- 1 tbsp fresh oregano, chopped
- Red pepper flakes, for sprinkling
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Recipes with similar ingredients: yeast dough, peperoncino pepper, capicola, tomatoes, mozzarella cheese, feta cheese, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line the backs of two baking sheets with parchment paper.
- In a medium bowl, combine capicola, pepperoncini and tomatoes and season with salt.
- Unroll one tube of dough on a work surface and carefully stretch it into a 27.5 x 35 cm rectangle. Transfer to one of the prepared baking sheets. Repeat with the other portion of dough.
- Generously brush each layer of dough with olive oil and sprinkle evenly with mozzarella and feta. Spread the tomato mixture evenly over each layer of dough, reserving the juices in the bowl to prevent the layers from becoming soggy.
- Bake until each pizza is golden brown on the bottom and the crust is crisp, 15-18 minutes. Sprinkle with oregano and red pepper flakes and serve.
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