"Those who forget the pasta are condemned to reheat it."--Unknown

Deep Dish Antipasto Pizza Recipe

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This recipe for Deep Dish Antipasto Pizza, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Vanlandingham
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package (8 ounces) refrigerated crescent rolls
1/3 cup pitted ripe olives, sliced
2 ounces (1/2 cup) sliced pepperoni
1/4 cup red or green bell pepper, chopped
4 ounces mozzarella cheese, shredded (1 cup)
2 tablespoons onion, chopped
1 cup fresh mushrooms, sliced
1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
1 jar (6.5 ounces) marinated artichoke hearts, drained

Directions:
Directions:
Preheat oven to 375F. Unroll crescent dough; separate into 8 triangles. Place in deep dish with points toward the center. Using lightly floured roller, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.

Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni. Slice mushrooms & cut artichoke hearts lengthwise into quarters. Arrange mushrooms and artichokes evenly over cheese. Slice olives. Chop bell pepper and onion. Top pizza with olives, bell pepper and onion.

Grate Parmesan cheese over top. Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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