Antipasti Pizza
We’re taking the store-bought tomato pizza and elevating it to the next level. To save time on prep work, we’ve only used ingredients that can be easily found in a grocery store, such as bocconcini and marinated artichokes. Feel free to improvise with slices of salami or ricotta quenelles: on this pizza, anything goes! This […]
Ingredients
- 1 container (7 oz/200 g) pearl bocconcini, drained
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1/4 cup (60 ml) olive oil
- 1 can (6 oz/170 ml) oil-packed artichoke hearts, drained and cut into thin wedges
- 2 cups (280 g) cherry tomatoes, halved
- 1/2 lemon, zest finely chopped
- 1 store bought tomato pizza, 17 x12 inches (43 x 30 cm), cold
Instructions
- In a bowl, combine the bocconcini, fresh herbs and 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside.
- In another bowl, combine the artichokes, cherry tomatoes, lemon zest and the remaining 2 tbsp (30 ml) of oil.
- Place the pizza on a serving board. Top with the bocconcini and artichoke mixtures.
We’re taking the store-bought tomato pizza and elevating it to the next
level. To save time on prep work, we’ve only used ingredients that can be
easily found in a grocery store, such as bocconcini and marinated
artichokes. Feel free to improvise with slices of salami or ricotta quenelles:
on this pizza, anything goes! This recipe works just as well using a plain
focaccia for a base.