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Rachael Rays Antipasto Pizza

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Ingredients

Adjust Servings:
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)

Nutritional information

281.8
Calories
186 g
Calories From Fat
20.7 g
Total Fat
11.5 g
Saturated Fat
52.2 mg
Cholesterol
919.8 mg
Sodium
5 g
Carbs
1.8 g
Dietary Fiber
0.8 g
Sugars
19.6 g
Protein
115g
Serving Size

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Rachael Rays Antipasto Pizza

Features:
  • Gluten Free
Cuisine:

White pizza with salad and antipasto ingredients added on top after baking. Very good!

  • 53 min
  • Serves 6
  • Easy

Ingredients

Directions

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Rachael Ray’s Antipasto Pizza, 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!, White pizza with salad and antipasto ingredients added on top after baking Very good!


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Steps

1
Done

Heat the Oven to 425 Degrees F.

2
Done

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.

3
Done

Top the Cooked Pizza With Lettuce, Salami, Roasted Peppers, Hot Peppers, Artichokes or Mushrooms and Olives, Cut Into Squares and Serve.

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Kinsley Reed

Burger boss crafting juicy and flavorful burgers with unique toppings.

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