Antipasti Salad Pizza
September 5, 2020
This Antipasti Salad Pizza is exploding with excitement from complex flavors to a beautiful presentation. It’s the perfect “main event kind of meal” when having friends join for dinner, and you want to serve something just right to set the mood for a gusto evening of entertainment.
When I think of Italy, my mouth immediately begins to water. The satisfying Italian dish is filled with spices like fresh cracked pepper, newly harvested herbs, and bright healthy vegetables. The deep, rich flavors of culture and history are what bring family and friends together through years of traditions. Now, I’m not Italian, but I can definitely appreciate the fresh, indulgent experience of the Mediterranean cuisine. The name antipasti derives from the Latin words “ante” (before) and “pastas” (meal). In Italy, Antipasti has traditionally been the first course to excite the taste buds before the “main event”. This Antipasti Salad Pizza is exploding with excitement from complex flavors to a beautiful presentation. It’s the perfect “main event kind of meal” when having friends join for dinner, and you want to serve something just right to set the mood for a gusto evening of entertainment.
A WORK OF ART
The first beauty of this recipe is in the simplicity of its creation! You literally make a cheese pizza and then toss a delicious salad on top of it. The end result is stunning with the rich green arugula, bright yellow pepperoncini peppers, and deep red roasted bell peppers. The complexity of flavors is fantastic: salami, provolone, mozzarella, and chickpeas round out the delicious Italian vinaigrette drizzling the green salad resting on a warm pizza. Bon-appetit!
EASY JUST GOT EASIER
I’ve made the pizza with both fresh mozzarella and slices of processed mozzarella, and with either one you can’t go wrong. Although I highly recommend the following recipe for Italian vinaigrette, another great option to save yourself a few more minutes would be to pick up your favorite bottle of salad vinaigrette at the store. It can be that extra time saver for a busy family meal on a weeknight. It’s fresh, it’s healthy, and it will have your people asking for seconds.Print
Antipasti Salad Pizza
- Yield: 4–6 servings 1x
- 10 ounce refrigerated fresh pizza dough
- Olive oil, for brushing crust
- 8 ounces mozzarella, sliced
- 1/2 (15-ounce) can chickpeas, drained
- 4 ounces (about 1 cup) finely diced salami
- 4 ounces (about 1 cup) finely diced provolone
- ¼ cup pepperoncini peppers, finely diced
- 1/2 cup roasted red pepper, finely diced
- 2 cups baby arugula
- 3 tablespoons red wine vinegar
- 3 tablespoons pepperoncini juice
- 1 teaspoon whole grain mustard
- 1 clove garlic, grated
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 10-12 minutes.
Make vinaigrette: In a large bowl, combine the red wine vinegar, pepperoncini juice, mustard, and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone, pepperoncini, and roasted red peppers.. Cover and let marinate in the refrigerator until ready to serve.
Just before serving, toss salad with arugula. Top the pizza with the salad.
what temperature for the oven?
Hi Barbara! If you’re using a store bought dough, it should say on the bag. Though I usually set my oven to 450. Thanks for the question!