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Antipasto Appetizer Pizza
antipasto appetizer pizza
1 1/2 tsp (7 mL) all-purpose flour
1 can Pillsbury* Refrigerated Pizza Crust
1 jar (7.5 oz) roasted red bell peppers, drained, chopped
1 jar (6 oz) marinated artichoke hearts, drained, chopped
3/4 cup (175 mL) drained pitted ripe olives, chopped
3 oz (85 g) thinly sliced Genoa salami, cut into 1/2-inch pieces
3 oz (85 g) thinly sliced provolone cheese, cut into 1/2-inch pieces
1 cup (250 mL) crumbled feta cheese
1/2 tsp (2 mL) Italian seasoning, if desired
Heat oven to 400ºF.
Sprinkle flour evenly over baking sheet. Unroll dough on baking sheet. Starting at centre, press dough into 14x10-inch rectangle.
Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning.
Bake classic crust 15 to 20 minutes until edge of crust is golden brown and provolone cheese is melted. Cut into 4 rows by 4 rows.
No nutrition information available for this recipe
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