Sunday, November 14, 2010

Antipasti Pull-Apart Pizza

As I have mentioned before, I recently became a Pampered Chef consultant and this is one of their recipes that I made. Super easy and really yummy! The recipe asks for you to use Pampered Chef products but you can use comparable items if you do not own these particular ones.

2 tsp (10 mL) olive oil, divided
2 pkg (11 oz each) refrigerated French bread dough
(see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and
patted dry (about 1¼ cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
½ cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)

1. Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a ½-in. (1-cm) border around edge and spacing ½ in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown.
2. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into ½-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
3. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Yield: 16 servings

U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 8 g, Sodium 490 mg, Fiber 1 g

Cook’s Tip: If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.

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