Antipasti Pull-apart Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 teaspoon(s) olive oil, divided |
2 package(s) refrigerated french bread dough (11 oz each) |
1 jar(s) marinated artichoke hearts (12 oz) drained and patted dry |
8 ounce(s) block mozzarella cheese |
1 medium red bell papper |
1/2 cup(s) pitted ripe olives, sliced |
2 clove(s) garlic pressed |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) coarsely ground black pepper |
2 ounce(s) shredded or grated parmesan cheese, divided |
Directions:
1. Preheat oven to 400* F. Brush large round pizza stone with 1 tsp olive oil. Place one package bread dough on cutting board, and using bread knife with a sawing motion, cut dough in half lengthwise. Then slice each half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2 inch border around edge, and spacing 1/2 inch apart; brush with remaining oil. Bake 14-16 min or until crust is golden brown.
2. Meanwhile, coarsely chop artichokes. Dice mozzarella cheese into 1/2 inch cubes and dice bell pepper. Combine artichokes, bell pepper, mozzarella, olives, pressed garlic, salt and black pepper in a bowl and mix well.
3. Remove baking stone from oven and place on cooling rack. Sprinkle half of the Parmesan cheese over crust; top with antipasti mixture. Bake 5-7 minutes or until mozzarella is melted. Remove from oven, sprinkle remaining parmesan over the top, and sprinkle with chopped fresh parsely, if desired.
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