"Antipasti" Pull-apart Pizza

Yield: 16 servings
Community Recipe from


  • 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


  1. 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. 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. 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.
April 2011

This recipe is a personal recipe added by Catvc1 and has not been tested or endorsed by MyRecipes.

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