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Appetizer- Antipasto Vegetable Pizza Recipe

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This recipe for Appetizer- Antipasto Vegetable Pizza, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Kirkby


1 pizza crust
1 tbs olive oil
1 cup grated provolone cheese
1 jar (6 oz) marinated artichoke hearts, undrained
1 tsp Italian Seasoning Mix
1 garlic clove, pressed
1 sm yellow squash or zucchini
1/2 cup pitted ripe olives, sliced
2 plum tomatoes, seeded and diced
2 tbs chopped fresh parsley
Toasted pine nuts (optional)

Preheat oven to 400. Roll pizza dough onto Large Round Stone, shaping into a circle. Using lightly floured Bakerís Roller, roll dough to edge of baking stone. Drizzle oil over dough, spreading evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.

Meanwhile, drain artichoke marinade into Classic Batter Bowl. Add seasoning mix and garlic; whisk together. Coarsely chop artichokes. Cut zucchini (or squash) in half lengthwise and cut into thin slices using Crinkle Cutter. Slice olives with Egg Slicer Plus. Slice tomatoes in half, remove seeds, and dice. Add artichokes, zucchini, olives and tomatoes to batter bowl; mix well.

Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts. Cut into wedges and serve.




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