Antipasto Pizza

Antipasto Pizza

• 1 lb pizza dough
• cornmeal, for sprinkling
• 1 Tbs olive oil, plus more for brushing
• pinch of red pepper flakes
• 2 cloves garlic, minced
• 1/2 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, roasted and cut into thin strips
• 2 oz salami, sliced into strips
• 1/4 cup roughly chopped kalamata olives
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, torn or thinly sliced

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.  

Meanwhile, in a small skillet, sauté the garlic and red pepper flakes in 1 tablespoon of olive oil over medium-low heat.  Stirring often, cook until the garlic is beginning to turn golden-brown, about 5-6 minutes, then remove from heat.  Set aside.

Sprinkle a large sheet of parchment paper with cornmeal, then pull and stretch the dough into a 12-14 inch circle.  Brush the outer perimeter with olive oil, then brush the center with the garlic-infused oil.  

Sprinkle the dough with 2/3 cup of the provolone cheese and 2/3 cup of the mozzarella cheese, then scatter the salami, green and red bell peppers, and olives over the cheeses.  Top with remaining cheese, then carefully transfer the pizza to the preheated oven.

Bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.

Remove from the oven and allow to cool 10 minutes.  Sprinkle with the fresh basil, slice, and serve.