Antipasto Pizza

By DrChef

Ingredients

• 3 tablespoons prepared sun-dried tomato pesto
• 12" thin-crust pizza (such as Boboli)
• 3 ounces (about 1 cup) shredded provolone
• 3 ounces jarred roasted red peppers, thinly sliced
• 6 ounces marinated artichoke hearts, drained and roughly chopped
• 5 pitted and halved kalamata olives

Details

Servings 4
Adapted from prevention.com

Preparation

Step 1

Heat oven to 450°F. Spread 3 tablespoons prepared sun-dried tomato pesto over a 12" thin-crust pizza (such as Boboli), leaving a 1/2 " border. Top with 3 ounces (about 1 cup) shredded provolone; 3 ounces jarred roasted red peppers, thinly sliced; 6 ounces marinated artichoke hearts, drained and roughly chopped; and 5 pitted and halved kalamata olives. Bake on the top rack until crust is crisp, about 10 minutes. Cut 3 slices salami into strips and scatter over the finished pizza. Cut into 8 wedges.