Antipasti Pizza

  1. For crispy crust, position pizza stone, or large cast iron pan, 4-5 inches below broiler and heat for 30 minutes
  2. Dust work surface with semolina or flour and with lightly oiled finger tips press and gently stretch dough into a 10-12” circle about ¼”thick
  3. In a bowl, combine ricotta, parmesan, and egg. Season with salt and pepper
  4. Pull stone or skillet from oven and drape dough across, carefully re-shaping as necessary
  5. Quickly top with ricotta mixture, then top with tomatoes, artichokes and garlic
  6. Return to oven and broil until crust is cooked through
  7. Drizzle with EVOO, slice, and serve

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