Vegetarian Antipasto Pizza
This antipasto pizza is easy to make and features a classic combo of marinated artichokes, green olives, sun-dried tomatoes, and cheese.
Makes: 1 (12- to 14-inch) pizza
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ to ¾ cup super-easy marinara sauce (or your favorite pizza sauce)
- ½ cup sliced green olives
- ½ cup quartered and marinated artichokes, drained and chopped
- ¼ cup sundried tomatoes packed in oil, drained and thinly sliced
- 4 ounces fresh mozzarella, cut into ½-inch cubes
- ¼ cup finely shredded or grated Parmigiano-Reggiano cheese
- Extra-virgin olive oil
- Freshly ground black pepper
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
Spoon the sauce onto the dough and spread it out evenly, leaving a ½-inch border all around. Scatter on the chopped artichokes and sliced olives and sundried tomatoes. Top with the mozzarella and Parmigiano-Reggiano cheeses.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Drizzle it lightly with olive oil and season with a few grinds of black pepper. Let the pizza cool for a few minutes before slicing and serving.