Antipasto Pull-Apart Pizza
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 tsp salt
- 2 tsp olive oil
- 1/4 tsp black pepper
- 2 clove garlic
- 1 medium red bell pepper
- 8 oz mozzarella cheese
- 2 pkg (11oz each) refrigerated french bread dough
- 1 jar(s) (12oz jar) artichoke hearts drained and pat
- 1/2 c olives pitted
- 2 oz parmesan cheese
- Carbohydrate 23.3482672613467 g
- Cholesterol 195.044718928 mg
- Fat 62.1653130677133 g
- Fiber 4.89031657568614 g
- Protein 79.218562601 g
- Saturated Fat 34.0514014465702 g
- Serving Size 1 1 recipe (482g)
- Sodium 2863.33713364326 mg
- Sugar 18.4579506856605 g
- Trans Fat 3.49461609956983 g
- Calories 970 calories
1. Preheat oven to 400 degrees. Brush large baking stone with 1 tsp of olive oil. 2. Using a sawing motion cut dough in half lengthwise. Then cut dough crosswise into 16 half moons for a total of 32 half moons. 3. Arrange dough over baking stone leaving 1/2-in border around the edge and spacing each piece 1/2-in apart. Brush the remaining oil on dough; bake 14-16 minutes until golden brown. 4. Meanwhile, for antipasti chop artichokes. Dice mozzarella cheese into 1/2-inch and dice bell pepper. slice olives. Combine cheese, red pepper, salt, black pepper, olives and pressed garlic and mix well. 5. Remove baking stone from oven and using grater great half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella is melted. Remove from oven; grate remaining Parmesan cheese over top.
