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Antipasto pizza
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Rustic antipasto pizza bursting with chunky tomatoes, olives, and fresh thyme.
Ingredients:
30cm round pizza base
250.00 ml gratedmozzarella cheese
1/3 quantity Semi-roasted tomatoes (see related recipe)
1/2 x 100g packet slicedpepperoni salami
1/2 x 280g jar antipasto vegetables, drained, chopped
40g olive
120g baby rocket
1 small red onion, halved, thinly sliced
82.50 ml shavedparmesan
20.00 ml white wine vinegar
Instructions:
Preheat your oven to a toasty 220°C (200°C for fan-forced). Line a large baking tray with parchment paper and place the pizza base on it.
- Evenly coat the base with tomato paste.
- Sprinkle 1/2 cup cheese over the tomato paste.
- Add roasted tomatoes, salami, vegetables, and olives on top.
- Sprinkle the remaining cheese over the toppings.
- Bake for 12 to 15 minutes until the cheese is melted and the base is crisp.
In a large bowl, mix arugula, onion, and Parmesan. Drizzle with olive oil and vinegar. Toss well to coat. Season with salt and pepper to taste.