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

Next Up From Rodale's Organic Life

DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.
Roast Heritage Turkey With Root-Vegetable Stuffing
Make the better choice this Thanksgiving. Free-range birds are not only more ethical, but they're far more flavorful as well.
FDA Approves Genetically Modified Salmon
The fish, the first approved GMO animal, will soon be available for commercial sale, but it won’t be labeled.