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Antipasto Pizza

13 Mar 2016 2.5 hrs 4


Two Italian greats combined, pizza and antipasto. Building your own pizza is one of life’s greatest pleasures and I’ve taken inspiration from a recent antipasto platter and put it all on a freshly made pizza base. Bellissimo.


Pizza Dough (makes enough for 4 dough balls)
500g high grade flour
1 teaspoon flaky sea salt
325ml luke warm water
7g dry yeast

Pizza Ingredients
1 medium red onion, sliced thinly
1 medium fennel bulb, sliced thinly
4 tablespoons of tomato passata
1/3 cup pine nuts, lightly toasted
1 large roasted red pepper from a jar, sliced thinly
12 sundried tomatoes, sliced
12 pieces of preserved artichoke hearts
20 kalamata olives
10-12 bocconcini
12 thin slices of your favourite salami (I used Calabrese)
Parmesan cheese for grating
A small handful of fresh oregano leaves for garnish
Extra virgin olive oil


Preheat your oven and pizza stone if using to 250 °C

Begin by sautéing the sliced red onion and fennel bulb for 10 minutes on a medium heat until soft and translucent. Set aside to cool.

Take one of the proved dough balls, knock back and roll out on a floured bench to 30cm round. Place two tablespoons of tomato passata on the pizza base and spread out. Grate over a fine layer of Parmesan cheese. Then arrange half the onions and fennel, sliced peppers, sundried tomatoes, olives, artichoke hearts and salami all over the pizza. Top with bocconcini and pine nuts and bake in the oven for 5-7 minutes until the base is crispy and the cheese is melted.

Garnish with fresh oregano leaves, a grating of Parmesan cheese and a drizzle of extra virgin olive oil.

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