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Antipasto Pizza

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Ingredients

Adjust Servings:
4 pita pockets (15cm)
1/4 cup pizza sauce
1/4 cup parmesan cheese (freshly grated)
75 g salami (shaved hot coarsely chopped)
100 g char-grilled eggplants (drained coarsely chopped)
100 g artichoke hearts (4 marinated and quartered)
100 g roasted red peppers (or char grilled thinly sliced)
1/4 cup kalamata olive (pitted chopped)
100 g mozzarella cheese (thinly sliced)
1/4 cup basil leaves (baby)

Nutritional information

357.6
Calories
122 g
Calories From Fat
13.6 g
Total Fat
6.5 g
Saturated Fat
38.8 mg
Cholesterol
1240.5 mg
Sodium
41.7 g
Carbs
5.2 g
Dietary Fiber
2.9 g
Sugars
17.3 g
Protein
214g
Serving Size

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Antipasto Pizza

Features:
    Cuisine:

    From Recipe= and their Mini Munchies feature.

    • 47 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Antipasto Pizza, From Recipe= and their Mini Munchies feature , This was absolutely delicious! I made exactly as posted, except used whole-wheat flatbreads, which were essentially the same size as pitas used sliced hot sopressata, which was what I was able to find Totally wonderful!


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    Steps

    1
    Done

    Preheat Oven to 220c (200c Fan Forced).

    2
    Done

    Grease 2 Baking Trays.

    3
    Done

    Place Pita Bread on Prepared Trays and Spread With Pizza Sauce and Then Sprinkle With Parmesan and Then Top With Salami, Eggplant, Artichoke, Capsicum and Olives.

    4
    Done

    Arrange Mozzarella Pieces Over Pizzas and Then Bake For 10 to 12 Minutes or Until Bases Are Crisp.

    5
    Done

    Serve Sprinkled With Basil.

    6
    Done

    Variations - Use Grated Tasty Cheese Instead of Mozzarella or You Could Use Any Marinated Vegetables, Such as Mushrooms, Zucchinis and Sun-Dried Tomatoes and Could Be Made on Garlic Bread or Bruschetta Instead of Pita Pockets.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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