Antipasto Pizza

Ingredients

  • Pizza dough (makes about 1 pound of dough, enough for a 14-inch pie)
  • 1 envelope active dry yeast (7grams)
  • 1 cup warm water (about 110 F), divided
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 cups unbleached all-purpose flour
  • 2 teaspoons honey
  • 2 teaspoons extra virgin olive oil
  • For Roasted Vegetables:
  • 1 large green bell pepper, cut into 1/2-inch strips
  • 1 large red bell pepper, cut into 1/2-inch strips
  • 1 large Portobello mushroom cap, sliced into 1/2-inch strips
  • 1 small red onion, sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1/4 teaspoon Kosher salt
  • Freshly ground black pepper (about 10 grinds)
  • For Roasted Garlic Spread:
  • 1 head garlic
  • 1 tablespoon extra virgin olive oil
  • Additional pizza toppings:
  • 2 ounces sweet slicing soppresata
  • 1/2 cup grated mozzarella
  • 1/2 cup grated fontina
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon honey
  • Freshly ground black pepper (about 5 grinds)
  • 1/4 teaspoon Kosher salt
  • 2 tablespoon extra virgin olive oil
  • 1/2 cup loosely packed parsley leaves
  • 1 cup loosely packed baby arugula
  • 5 large basil leaves

Description

Serious Eats Favicon Serious Eats
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