Antipasto Pizza

A delicious treat for the whole family

May 9, 2012

Serves: 4
Prep: 10 min
Cook: 10 min
Total: 20 min


  • 3 tablespoons prepared sun-dried tomato pesto
  • 3 ounces shredded provolone cheese
  • 6 ounces marinated artichoke hearts with liquid
  • 12 inch thin crust pizza crust
  • 3 ounces roasted red peppers
  • 5 kalamata olives, pitted and halved

1. Heat oven to 450°F. Spread 3 tablespoons prepared sun-dried tomato pesto over a 12" thin-crust pizza (such as Boboli), leaving a 1/2" border.

2. Top with 3 ounces (about 1 cup) shredded provolone; 3 ounces jarred roasted red peppers, thinly sliced; 6 ounces marinated artichoke hearts, drained and roughly chopped; and 5 pitted and halved kalamata olives.

3. Bake on the top rack until crust is crisp, about 10 minutes.

4. Cut into 8 wedges.

Nutritional Facts per serving
Calories 442.3 cal
Fat 19.3 g
Saturated Fat 5.9 g
Cholesterol 22.2 mg
Sodium 1155.5 mg
Carbohydrates 49.2 g
Total Sugars 3 g
Dietary Fiber 3.2 g
Protein 18.4 g

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