Best 6 Antipasto Basilico Pizza Recipes

Antipasto Basilico Pizza is a delightful Italian dish that combines the flavors of fresh basil, savory antipasto meats, and creamy mozzarella cheese on a crispy pizza crust. This pizza is perfect for a light lunch or dinner, and it can be easily customized to suit your taste preferences. Whether you prefer traditional Italian antipasto meats like prosciutto and salami, or you want to add a twist with grilled vegetables or roasted red peppers, this recipe has something for everyone. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying Antipasto Basilico Pizza.

Check out the recipes below so you can choose the best recipe for yourself!

HANDY-PASTO - ANTIPASTO PIZZA

Handy-Pasto - Antipasto Pizza image

This is a white pizza with garlic topped with all the makings of an antipasto platter - cut into squares and it makes a great starter or party snack. Many of the antipasto toppers can be purchased at the salad bar counter in bulk so you only have to buy what you need of each.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 33m

Yield 6 servings as an appetizer

Number Of Ingredients 12

Ingredients

1 tube store-bought prepared pizza dough
2 cloves grated or finely chopped garlic
2 cups shredded provolone cheese
A couple handfuls Parmigiano-Reggiano
A pinch red pepper flakes
A few grinds black pepper
1 small heart romaine lettuce, chopped
8 slices Genoa salami, chopped
2 roasted red pepper, chopped
2 to 3 tablespoons chopped banana pepper rings or chopped hot peppers of any kind
1/4 cup chopped artichoke hearts or marinated mushrooms
A handful pitted green or black good quality olives, coarsely chopped

Steps:

Heat the oven to 425 degrees F.
Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

ANTIPASTO PIZZA

Antipasto Pizza image

A prebaked crust and ready-made pizza sauce cut the prep time for this deliciously different and versatile pizza. It could easily be served as an entree or hot appetizer. Mindee Curtis - Omaha, NE

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 slices.

Number Of Ingredients 8

Ingredients

1 prebaked 12-inch pizza crust
3/4 cup pizza sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup julienned roasted sweet red peppers
1/2 cup marinated quartered artichoke hearts, drained
1/4 pound thinly sliced hard salami, julienned
1/4 pound sliced deli ham, julienned
1/4 cup minced fresh basil

Steps:

Place crust on an ungreased pizza pan. Spread sauce over crust; sprinkle with 1 cup cheese. Top with red peppers, artichokes, salami and ham; sprinkle with remaining cheese., Bake at 450° for 10-12 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 303 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 971mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

RACHAEL RAY'S ANTIPASTO PIZZA

Rachael Ray's Antipasto Pizza image

I saw this prepared on 30 Minute Meals and am posting it to try later. When I prepared this, I mixed in about 2 tablespoons of italian dressing with the toppings and put the "salad" on just before serving. Tastes great that way too!

Provided by Cook4_6

Categories < 60 Mins

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pizza dough
2 garlic cloves, grated
2 cups provolone cheese, shredded
1 cup parmigiano-reggiano cheese
1 pinch red pepper flakes
2 -3 dashes black pepper, a few grinds
3 cups romaine lettuce, chopped
8 slices genoa salami, chopped
2 roasted red peppers, chopped
2 -3 tablespoons banana pepper rings, chopped or 2 -3 tablespoons chopped hot bell peppers, of any kind chopped
1/4 cup artichoke hearts or 1/4 cup marinated mushrooms, chopped
1/2 cup olive (green or black good quality coarsely chopped)

Steps:

Heat the oven to 425 degrees F.
Press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
Top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

Nutrition Facts : Calories 281.8, Fat 20.7, SaturatedFat 11.5, Cholesterol 52.2, Sodium 919.8, Carbohydrate 5, Fiber 1.8, Sugar 0.8, Protein 19.6

ANTIPASTO FRENCH BREAD PIZZAS

Antipasto French Bread Pizzas image

Add something cheesy to your family's Italian dinner! Enjoy this hearty pizza made with French bread - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 loaf French bread (12 inches long), cut horizontally in half
1/4 cup basil pesto
10 slices salami (3 1/2 inches in diameter)
2 or 3 roma (plum) tomatoes, thinly sliced
1 small green bell pepper, cut into thin rings
2 medium green onions, chopped (2 tablespoons)
1/4 cup sliced ripe olives
6 slices (1 1/2 ounces each) provolone cheese

Steps:

Heat oven to 425°.
Place bread halves, cut sides up, on ungreased cookie sheet. Spread with pesto. Top with salami, tomatoes, bell pepper, onions, olives and cheese.
Bake 8 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 415, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1120 mg

MINI ANTIPASTO PIZZAS

Mini Antipasto Pizzas image

These mini antipasto pizzas are easy to make and totally customizable! Start with your favorite toppings and create the most delicious pizza you can come up with; the varieties are endless!

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 16 mini pizzas

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for greasing
All-purpose flour, for the surface
1 pound pizza dough, at room temperature
Assorted sauces, such as pizza sauce or fig jam
5 to 7 ounces assorted cured meats, such as Calabrese salami, pepperoni, mortadella, or prosciutto
6 to 8 ounces assorted cheese, such as Brie, Jarlsberg cheese, Cheddar, blue cheese, or Gouda
Assorted pre-cooked toppings, such as marinated mushrooms, olives, artichoke hearts, roasted peppers, or giardiniera
Assorted fresh toppings, such as basil or arugula
Extra-virgin olive oil, for drizzling

Steps:

Preheat the oven to 450 degrees F and line 2 rimmed baking sheets with parchment paper. Spray the parchment with nonstick cooking spray and set aside.
Prep all your toppings by cutting everything into small bite-size pieces.
On a lightly floured surface, divide the dough into 4 pieces, then divide each piece into 4; you should end up with 16 pieces of dough. Spray your hands with nonstick cooking spray if the dough is sticking. Working one at a time, begin to stretch and flatten the dough with your hands, adding flour as needed to prevent sticking. Transfer it to the baking sheet and continue to stretch the dough until it's about 4 inches in diameter. Continue the process with the remaining pizza dough, placing 8 rounds on each baking sheet.
Start with a spoonful of the sauce of your choice, spreading into a thin layer. Top your pizzas as desired, being sure to not load the pizza with too many toppings or it will not cook evenly.
Bake until the crust is golden and the cheese is melted, 15 to 20 minutes. Remove the pizzas from the oven and top with fresh toppings and a light drizzle of olive oil. Transfer the pizzas to a platter and serve.

ANTIPASTO-PLATTER PIZZA

Antipasto-Platter Pizza image

This creative pan pizza starts with a quick homemade dough. Then it takes inspiration from classic antipasto platters; artichokes, mortadella, and green olives are among the toppings that mingle with zippy marinara sauce and gooey mozzarella cheese.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 ounces sliced mortadella, cut into 1-inch strips
2 ounces sliced capocollo, cut into 1-inch strips
1/2 cup marinated artichoke hearts, drained and quartered if whole
1/2 cup pitted marinated green olives, halved
1/2 cup pepperoncini, halved

Steps:

Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then mortadella, capocollo, artichoke hearts, olives, and peperoncini. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes.

Tips:

Use high-quality ingredients for the best flavor. Fresh basil, flavorful tomatoes, and a crispy pizza crust will make all the difference.
Don't be afraid to experiment with different toppings. Antipasto basil pizza is a great way to use up leftover vegetables and meats.
If you're short on time, you can use pre-made pizza dough or crust. Just be sure to cook it according to the package directions.
To make the pizza extra cheesy, add a layer of mozzarella cheese before adding the toppings.
Bake the pizza until the crust is golden brown and the cheese is melted and bubbly. This usually takes about 10-12 minutes.

Conclusion:

Antipasto basil pizza is a delicious and easy-to-make meal that's perfect for any occasion. With its colorful toppings and flavorful sauce, this pizza is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy dinner idea, give antipasto basil pizza a try. You won't be disappointed!