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Antipasto Pizza
Nb persons: 4
Yield:
Preparation time:
Total time: 20 minutes
Source:
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. 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. Bake on the top rack until crust is crisp, about 10 minutes. Cut 3 slices salami into strips and scatter over the finished pizza. Cut into 8 wedges. 4 servings
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