You can make this delicious Antipasti Pull Apart Pizza on the Round Stone! Antipasti Pull-Apart Pizza Ingredients: 2 tsp (10 mL) olive oil, divided 2 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip) 1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups/300 mL) 1 8-oz (250-g) block mozzarella cheese 1 medium red bell pepper 1/2 cup (125 mL) pitted ripe olives 2 garlic cloves, pressed 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) coarsely ground black pepper 2 oz (60 g) Parmesan cheese, divided Chopped fresh parsley (optional) Directions: Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14–16 minutes or until crust is golden brown. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well. Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5–7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired. Yield: 16 servings
Posted on: Thu, 06 Mar 2014 00:08:46 +0000
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