antipasti salad pizza
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