ANTIPASTO-PLATTER PIZZA

Antipasto-Platter Pizza image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

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1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
3/4 cup marinara sauce, such as Rao's Homemade
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 ounces sliced mortadella, cut into 1-inch strips
2 ounces sliced capocollo, cut into 1-inch strips
1/2 cup marinated artichoke hearts, drained and quartered if whole
1/2 cup pitted marinated green olives, halved
1/2 cup pepperoncini, halved

Steps:

Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then mortadella, capocollo, artichoke hearts, olives, and peperoncini. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes.