Antipasti Pizza

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Antipasti Pizza

The perfect antipasti pizza recipe with a picture and simple step-by-step instructions.

Pizza dough:

  • 500 g Spelled flour type 630
  • 21 g Fresh yeast
  • 300 ml Water warm
  • 1 tsp Salt
  • 6 tbsp Olive oil


  • 1 Zucchini
  • 3 Red pointed peppers
  • 2 Red onions
  • 200 g Mushrooms brown

Antipasti marinade:

  • 80 ml Olive oil
  • 3 tbsp Balsamic vinegar
  • 1 Clove of garlic
  • Fresh oregano
  • Rosemary fresh
  • Salt and pepper


  • 450 ml Tomato sauce made from fresh tomatoes
  • 2 Bullets Mozzarella
  • 200 g Grated Emmental

Pizza dough:

  1. Put the flour in a bowl and make a well! Dissolve the yeast in warm water and pour it into the well. Dust the yeast water from the edge with flour! Cover until bubbles form. Then knead in while adding salt and olive oil! Cover the dough and let it rise for at least 3 hours, but longer!

Antipasti: Preheat the oven to 200 degrees!

  1. Clean and wash the zucchini and cut into 5mm thick slices, for example. Clean and wash the peppers and cut into strips. Peel and finely grate the garlic! Clean and quarter the mushrooms. Peel the onions and cut into wedges. Mix the olive oil, balsamic vinegar, chopped herbs, garlic, salt and pepper. Place the zucchini side by side on a baking sheet and season with the marinade on both sides with a tweezer.
  2. Mix the rest of the marinade into the pepper, mushroom, onion mixture. Place the zucchini on the baking sheet and bake for 15 minutes. Then let it stand for an hour in the switched-off oven!

Pizza dough: preheat the oven to 280 degrees!

  1. Divide the dough into 2 portions and roll out on 2 baking papers with flour, form a small edge. Spread the tomato sauce on top and bake the pizza one after the other in the preheated oven for 5 minutes! Then spread the antipasti on top. Drain and pluck the mozzarella and spread over the pizza with the Emmental. Bake in the oven for about 10 minutes one after the other!
  2. Portion the pizza and serve! 🙂
antipasti pizza

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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