Antipasti pizza

Antipasti pizza
  • Serves icon Serves 4
  • Time icon Hands on time 1¼ hours (including rising), plus 6-8 mins to barbecue

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

Nutrition: per serving

Calories
849kcals
Fat
43.5g (13.1g saturated)
Protein
28.1g
Carbohydrates
84.7g (1.8g sugars)
Salt
2.4g
Calories
849kcals
Fat
43.5g (13.1g saturated)
Protein
28.1g
Carbohydrates
84.7g (1.8g sugars)
Salt
2.4g

Ingredients

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

For the dough

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

Method

  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. 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. 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. 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. 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. 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. Lift the pizzas onto a chopping board, cut into wedges and serve with a mixed salad.

delicious. tips

  1. Cooking temperature: direct medium heat.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
August subscription offer

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious. subscription offer