antipasti salad pizza

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

FOR ITALIAN VINAIGRETTE

  • 3 tablespoons red wine vinegar
  • 3 tablespoons pepperoncini juice
  • 1 teaspoon whole grain mustard
  • 1 clove garlic, minced
  • cup olive oil
  • kosher salt and cracked black pepper

FOR PIZZA AND SALAD

  • 10 oz. refrigerated fresh pizza dough, room temp
  • olive oil, for brushing crust
  • 8 oz. mozzarella shredded
  • ½ (15 oz.) can chickpeas, drained and rinsed
  • 1 cup finely diced salami (4 oz)
  • 1 cup finely diced provolone (4 oz)
  • ½ cup pepperoncini peppers, finely sliced
  • ½ cup roasted red peppers, finely diced
  • 2 cups baby arugula

Instructions

FOR THE ITALIAN VINAIGRETTE

  • In a mason jar or small bowl, shake or whisk to combine 3 tablespoons red wine vinegar, 3 tablespoons pepperoncini juice, 1 teaspoon mustard, and 1 clove minced garlic. Shake or whisk in ⅓ cup oil and season with a pinch salt and pepper to taste.

FOR THE PIZZA

  • Preheat the oven to 450°F.
  • On a baking sheet brushed liberally with a drizzle oil, stretch 10 oz. pizza dough to desired shape and thickness. Brush the crust with oil, season with pinch salt and pepper. Top with 8 oz. mozzarella. Bake pizza until crisp and cheese is melted, about 10-12 minutes. Alternatively, grill pizza.
  • In the meantime, in a large mixing bowl, toss the ½ can chickpeas, 1 cup diced salami, 1 cup diced provolone, ½ cup sliced pepperoncini, ½ cup diced roasted red peppers, with 2 cups arugula. Toss to combine with ½ vinaigrette.
  • Top the pizza with the mixed salad, slice and serve.

SERVING SUGGESTIONS

  • Serve with pan seared salmon or grilled chicken to complete this meal.

SWAP SUGGESTIONS

  • Protein: Add 4 oz. crisped pancetta to salad.
  • Vegetarian: Remove the salami.
  • Gluten-Free: Use a gluten-free pizza dough or a cauliflower crust.
  • Vegan/Dairy-Free: Remove the cheese or swap for dairy free cheese.

MAKE AHEAD

  • Prepare dressing; store in an airtight container in the refrigerator for up to 5 days.
  • Prepare salad without the arugula; store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 490kcal | Carbohydrates: 26g | Protein: 22g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 58mg | Sodium: 1317mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 702IU | Vitamin C: 21mg | Calcium: 356mg | Iron: 2mg