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Ingredients

• 1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a sesame semolina
• 1 (14 to 16-ounce) jar giardiniera*, drained
• 1/2 pound thinly sliced sharp provolone
• 1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note
• 1 (14-ounce) can quartered artichoke hearts in water, drained
• 1 (12-ounce) bag mixed salad greens, any variety
• 1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves
• 15 to 20 leaves fresh basil, torn
• 1/3 pound sliced Genoa salami
• 1/3 pound sliced sweet soppressata
• 1/3 pound sliced cappacola (hot cured pork shoulder)
• 1/4 red onion, thinly sliced
• 1 vine-ripe tomato, thinly sliced
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper
• 8 hot or sweet pickled cherry peppers

Description

Food Network Invites You To Try This Antipasto Pie Recipe From Rachael Ray.

Food Network