Antipasti Pizza Recipe - by Koji Cooks

ANTIPASTI PIZZA

This recipe offers a unique take on both antipasti and pizza, making it ideal for a cool spring evening. You can serve it as either an entree or an appetizer. Feel free to adjust the vegetables and protein to suit your preferences. This recipe is for 4 six inch pizzas.

ANTIPASTI PIZZA - Recipe (serves 4)

1 ball of fresh pizza dough, divided in in 4, dusted with flour, about 4-6 ounces each.

3-5 tablespoons of extra virgin olive oil

8 thin slices of mortadella or deli ham.

20 grape tomatoes, halved.

8 shishito peppers, trimmed and cut into 1/4" lengths - or use a green or red bell pepper.

1 small sweet or red onion, thinly sliced pole to pole.

20-24 mozzarella pearls, halved - or sliced fresh mozzarella

4 tablespoons basil oil (from koji Cooks antipasti recipe in the appetizer category).

METHOD

On a well-floured surface, roll out the 4 pizza doughs into 1/4" thick, 6" rounds. Heat a cast iron pan over medium-high heat, add 1 tablespoon of olive oil, and cook each dough one at a time for 2-3 minutes per side until golden brown, adding more oil as needed. They will puff up slightly. Place them side by side on a baking sheet. Drizzle each with olive oil, top with 2 slices of Mortadella, followed by a scattering of tomatoes, peppers, onion, and mozzarella. Bake in a preheated 375-degree oven for 5-8 minutes until the cheese just begins to melt. Top with basil oil and serve with a fork and knife. These can be prepared in advance, reheated, or even frozen for later use.