Antipasto Pizza

Tonight I told our daughter that we were making homemade pizza.  In her head, she probably pictured pepperoni, sausage, olives and onions (she loves black olives on pizza).  But much to her surprise (and my delight), the pizza was topped with much more.  Since she is not yet old enough to cut with a chef’s knife, she used an egg slicer to slice the black olives. 

Pizza sauce is the one traditional ingredient that is missing form this recipe - however, it isn't needed!  However, you can serve some warmed pizza sauce on the side for dipping.

Antipasto Pizza

Serves 6

1 package (8 ounces) refrigerated crescent rolls

1/2 cup sliced pepperoni

1 cup shredded mozzarella cheese, shredded

1 cup fresh mushrooms, sliced

1 jar (6.5 ounces) sliced marinated artichoke hearts, drained

1/3 cup pitted ripe black olives, sliced

1/4 cup red or green bell pepper, chopped

2 tablespoons onion, chopped

1 ounce fresh Parmesan cheese, grated (about 1/4 cup)

1 cup pizza sauce (optional)

 

Preheat oven to 375 degrees. Unroll crescent dough; separate into 8 triangles. Place in a 9x13-inch baking dish coated with cooking spray with points toward the center. Using your finger tips, lightly press triangles together and halfway up side of dish to form a crust.

Bake 8-10 minutes or until lightly browned.

Arrange pepperoni over crust. Top with shredded mozzarella, sliced mushrooms, artichokes, olives, bell pepper and onion. 

Sprinkle Parmesan cheese over top. Bake 10-15 minutes or until crust is deep golden brown.

Cut into 6 square slices. Serve with warmed pizza sauce if desired.