Monday, November 22, 2010
ANTIPASTI PULL APART PIZZA
2 tsp olive oil, divided
2 pkg refrigerated French bread dough
1 jar (12 oz) marinated artichoke hearts, drained and patted dry
1 8-oz block mozzarella cheese or shredded
1 medium red bell pepper
1/2 cup pitted ripe olives
2 garlic cloves, pressed
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz Parmesan cheese, divided
Chopped fresh parsley (optional)
1. Preheat oven to 400°F. Brush pizza stone with 1 tsp of the oil. Place one
package of the dough onto cutting board. Using a sawing motion, cut dough in half lengthwise; slice each dough half crosswise into 16 half moons for a total of 32 half moons.
2. Repeat with remaining dough. Arrange dough over baking stone, leaving a ½-in. border around edge and spacing 1/2 in. apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
3. Meanwhile, for antipasti, coarsely chop artichokes. Dice mozzarella cheese into 1/2-in. cubes and dice bell pepper. Slice olives. Combine artichokes, mozzarella
cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in a bowl; mix well.
4. Remove baking stone from oven. Grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven;
grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.