Antipasto Pizza

Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 4
Antipasto Pizza

This pizza delivers all the tempting flavours of an antipasto platter. It’s the perfect pizza for a quick dinner, game night or sharing on National Pizza Day.


  • 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


  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.

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