Thursday, May 17, 2012

Thursday Yummies: Antipasti Pull-Apart Pizza

I got this recipe at a Pampered Chef party I attended a while back. I've made it several times since then, adjusting ingredients to suit guests or ourselves. In fact, the ability to change ingredients is one of the things I love the most about this. Give it a try, take it to your next get together or just eat it yourself. It's all good.

Antipasti Pull-Apart Pizza 

2 teaspoons olive oil, divided
2 packages refrigerated Pillsbury french bread dough
1 jar (12oz) marinated artichoke hearts, drained and patted dry
1 8 oz block of mozzarella cheese
1 medium red bell pepper
1/2 cup sliced black olives (I sometimes omit these)
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz grated Parmesan cheese, divided

1. Preheat oven to 400 degrees. If you have a pizza stone, brush it with 1 teaspoon of the olive oil. I normally just use a metal pizza pan since that's what I've got.

2. Place one package of the french bread dough on a cutting board and cut dough in half lengthwise. Then cut each dough half into 16 half moon shapes. Repeat with other loaf.

3. Arrange dough on the pan into a circle, leaving a 1/2 inch space between the bread and the edge of the pan. Make sure to space each bread chunk roughly 1/2 an inch apart. Brush all the bread with the other teaspoon of oil. Bake for 14-16 minutes, or until the crust is golden brown.

4. Meanwhile, coarsely chop the artichokes. Dice the mozzarella cheese into 1/2 inch cubes. Dice the red bell pepper. Mix the artichokes, mozzarella cheese, bell pepper, garlic, olives, salt and pepper in a bowl.

5.  When the crust is finished, sprinkle half of the Parmesan cheese over the top. Then top that with the antipasti mixture. Bake 5-7 minutes longer, or until the cheese is melted.

6. Sprinkle remaining Parmesan cheese over the top.

7. Eat.

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