This Antipasto Pizza is made with a fresh creamy garlic sauce then topped with mozzarella cheese, tomatoes, fresh basil, artichokes, and avocado. It is so fresh and incredibly tasty.
This Antipasto Pizza was another delicious re-creation from a local restaurant in the Boise area. It was so incredibly yummy. If you are looking for a fun dinner idea this is a great place to start. I think what set this one apart was the addition of avocado (which you put on fresh at the end and I forgot to add before I took the picture).
I love pizza that is loaded with lots of yummy veggies; my kids think pizza is a fun dinner idea, and I still get to feed them healthy veggies! Plus, the garlic sauce on this pizza, that you make from scratch, is so dang good!
How to make Antipasto Pizza
- Pizza Dough see recipe HERE
- 2 cups freshly shredded mozzarella cheese
- 6 fresh basil leaves sliced into strips
- 1 c. spinach and arugula mix
- 1 small jar artichoke hearts drained and diced
- 1/2 c. pepperoncinis sliced
- 1/2 c. cherry tomatoes cut into halves
- 1 can sliced olives drained
- 1 avocado reserved for the end
- Roll the dough out into a circle a little larger than your pizza pan, then gently fold the edges over to make the crust. Use a fork to create holes all over the dough, then bake at 400 degrees for 10 minutes. Then let the crust cool for 5 minutes.
- While cooking the dough, make the garlic sauce by melting the butter in a small saucepan over medium heat. Add the garlic and let simmer til the garlic starts to brown. Stir in the flour then immediately start stirring in the milk, a little at a time. Once milk is stirred in add, salt, pepper, basil, and oregano and bring to a boil. Remove from heat and let cool for 5 minutes.
- Smooth the garlic sauce over the crust, then sprinkle generously with cheese and top with all the veggies (except the avocado). Bake at 400 degrees for 15 minutes, then remove from oven to cool. Sprinkle with freshly diced avocado.