Recipes

Ingredients

• 1 lb (500 g) store-bought pizza dough
• 1/3 cup (75 mL) tomato sauce
• 8 oz (250 g) drained cocktail bocconcini
• 3 oz (90 g) Mastro® Salametti, thinly sliced
• 1/2 cup (125 mL) sliced prepared roasted red peppers
• 1 jar (170 g) marinated artichokes, drained, chopped
• 1/3 cup (75 mL) pitted black olives, halved
• 1/4 tsp (1 mL) dried oregano

Directions

1. Preheat oven to 450˚F (230˚C). On lightly floured surface, roll out dough into 12-inch (30 cm) round, about 1/4-inch (5 mm) thick. Transfer to floured pizza pan.
2. Spread tomato sauce over dough, leaving 1-inch (2.5 cm) border. Top evenly with bocconcini, salametti, red peppers, artichokes and olives. Sprinkle with oregano.
3. Bake on middle rack of oven for 20 to 25 minutes or until crust is golden brown. Let stand for 2 minutes before slicing.
4. Tip: Serve with a drizzle of hot chili oil and scatter arugula over top if desired.