Antipasti pizza recipe

By Debbie Major

  1. Serves 4
  2. Takes 1¼ hours to make (including rising) and 6-8 minutes to barbecue
  3. Rating

This classic mix of Italian antipasti on top of homemade pizza dough is perfect for great al fresco dining.

tried and tested
Antipasti pizza


  1. 2 tbsp extra-virgin olive oil
  2. 1 fat garlic clove, finely chopped
  3. 750ml jar passata
  4. 1 tbsp chopped fresh oregano or thyme
  5. ½ tsp sugar
  6. 250g chargrilled artichoke hearts
  7. in oil, drained and halved if large
  8. 200g roasted red peppers in oil or brine, drained and cut into strips
  9. 80g sun-dried tomatoes in oil, drained and cut into strips
  10. 250g (about 10) mini mozzarella balls (bocconcini), drained and halved or a 250g ball mozzarella, roughly torn
  11. 50g pitted black olives
  12. 50g Cheddar, coarsely grated

For the dough

  1. 350g strong plain flour, plus extra for dusting
  2. 2 tsp dried fast-action yeast
  3. 1 tsp salt
  4. Olive oil, plus extra for oiling and brushing


  1. 1. First, make the pizza dough. Sift the plain flour, yeast and salt into a mixing bowl, add 225ml hand-hot water and mix to a soft dough – add a dash more water if it seems a little dry. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until smooth and elastic. Return to a clean, lightly oiled bowl, cover with cling film and leave somewhere warm (but not hot) for 1 hour or until doubled in size.
  2. 2. Meanwhile, make the topping. Heat the olive oil and garlic in a medium pan for 1-2 minutes, until the garlic sizzles. Add the passata, oregano or thyme and sugar and simmer quite vigorously, stirring now and then, for 30 minutes, until reduced to a thick sauce. Season and set aside.
  3. 3. If using a charcoal barbecue, light it about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
  4. 4. Punch the risen dough to knock out the air, turn out onto a lightly floured work surface and knead briefly until smooth. Halve equally and roll each piece to about a 25cm circle. Transfer to 2 baking sheets and brush with oil.
  5. 5. Lift the pizza bases, oil-side down, onto the barbecue bars and cook over direct medium heat for 2-3 minutes, until marked by the barbecue bars. Flip over and cook for a further 2 minutes.
  6. 6. Slide the pizza bases back onto the baking sheets and spread with the tomato sauce, leaving a 1-2cm border. Scatter over the artichokes, roasted peppers strips, sun-dried tomatoes, bocconcini or torn mozzarella, pitted olives and grated Cheddar. Brush the bars of the barbecue with oil, slide the pizzas back onto the bars, cover with a lid and cook for 4-5 minutes, until hot and the cheese has melted.
  7. 7. Lift the pizzas onto a chopping board, cut into wedges and serve with a mixed salad.

Nutritional info

Per serving: 849kcals, 43.5g fat (13.1g saturated), 28.1g protein, 84.7g carbs, 1.8g sugar, 2.4g salt

Chef's tip

Cooking temperature: direct medium heat.


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March 19

Dear pusscat, passata is essentially made from puréed tomatoes which are then sieved to produce a thick sauce. It can be bought in supermarkets in tins or cartons and is a very useful store cupboard ingredient. A tin of tomatoes, even whizzed up in a food processor, will probably be too runny, and tomato purée too rich for many to use as a base, so we'd recommend you buy some passata. Regards, Debra, web editor


March 16

Please tell me what is passata (your current recipe for Spinach, Parmesan and sausage Cannelloni). Is there an alternative?

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