New This Month

Antipasti Pizza


To add more flavor and flair to these mini pizzas, top them with goat cheese, sun-dried tomatoes, or salami after baking.

  • Yield: Makes 32

Source: Everyday Food, December 2010


  • 2 tablespoons extra-virgin olive oil
  • 1 pound prepared pizza dough
  • Coarse salt and ground pepper
  • 1 cup shredded part-skim mozzarella (5 ounces)
  • 1/2 cup pitted olives, coarsely chopped
  • 1/2 cup artichoke hearts, thinly sliced
  • 1 teaspoon red-pepper flakes (optional)


  1. Preheat oven to 450 degrees. Coat each of 2 rimmed baking sheets with extra-virgin olive oil. Divide prepared pizza dough into 32 pieces. On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to sheets, flipping once to coat lightly in oil. Season with salt and pepper. Divide mozzarella, olives, and artichoke hearts among rounds. Sprinkle with red-pepper flakes, if using. Bake until cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

Reviews Add a comment

  • heatherdoyle
    8 NOV, 2015
    I made this for a finger food only gathering and people I didn't even know sought me out to tell me they could not stop eating them. I followed the recipe as written with the exception of the red pepper flakes which I replaced with a couple of fresh basil leaves. It took me about 30 minutes to prepare all 32 pizzas.