Anita Hunter

Stilwell, KS

Creative Creations

ANTIPASTO PIZZA
Yields 8 slices
Or 16 appetizer slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
1 head roasted garlic
2 tablespoons butter, softened
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
2 tablespoons Parmesan Cheese, grated
1 cup Mozzarella Cheese, grated
1 cherry pepper
1/2 pound Prosciutto ham or deli ham,
rolled into cigar shapes and cut into 2 inch pieces
1 14 ounce can marinated artichoke hearts, drained and quartered
1 red bell pepper, roasted & cut into thin strips
or 6.5 ounce jar roasted bell peppers, drained and cut into thin strips
16 Pepperoni slices
20 Kalamata olives, pitted and sliced
20 green olives, cut in half
20 cherry tomatoes, cut in half
3-4 tablespoons olive oil
1-2 tablespoons balsamic vinegar
Salt and pepper to taste
1/2cup Feta Cheese, crumbled
Preheat oven to 425 F.
Peel roasted garlic cloves place in a small bowl mash and combine with butter, basil, oregano and Parmesan Cheese. Spread seasoned garlic butter over the pizza crust, top with Mozzarella Cheese. Place pizza crust directly on the oven rack and bake 5-6 m
inutes, (do not let the cheese brown). While pizza is baking, make sure remaining ingredients are ready.
Remove pizza from the oven working quickly while cheese is still soft, place remaining ingredients in a decorative circular pattern pressing lightly into cheese. Begin with cherry pepper in the middle, and then work your way out, using the Prosciutto lik
e the spokes of a wheel. Continue in a decorative circular pattern with a ring of artichokes, red pepper strips, pepperoni, black and green olives ending with a row of cherry tomatoes on the outside. Combine the olive oil and vinegar, sprinkle over pizz
a, salt and pepper to taste, top with crumbled Feta Cheese.
Serve at room temperature.