Antipasto Pie


  • 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


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

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