antipasti salad pizza

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

Ingredients

FOR PIZZA + SALAD

  • 10 ounces refrigerated fresh pizza dough
  • olive oil for brushing crust
  • 8 ounces mozzarella shredded
  • ½ can chickpeas drained
  • 4 ounces finely diced salami
  • 4 ounces finely diced provolone
  • ½ cup pepperoncini peppers finely sliced
  • ½ cup roasted red peppers finely diced
  • 2 cups baby arugula

FOR ITALIAN VINAIGRETTE

  • 3 tablespoons red wine vinegar
  • 3 tablespoons pepperoncini juice
  • 1 teaspoon whole grain mustard
  • 1 clove garlic minced
  • ⅓ cup extra-virgin olive oil

Instructions

FOR THE DRESSING

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

FOR THE PIZZA

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

SERVING SUGGESTIONS

  • Serve with pan seared salmon or grilled chicken.

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.

WEEKEND PREP / MAKE AHEAD

  • Prepare the salad without the arugula and store in an airtight container for up to 3 days.
  • Prepare the dressing by following the directions and store in an airtight container in the fridge for up to 5 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