MINI ANTIPASTO PIZZAS

Mini Antipasto Pizzas image

Provided by Valerie Bertinelli

Categories main-dish

Time 25m

Yield 16 mini pizzas

Number Of Ingredients 9

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Nonstick cooking spray, for greasing
All-purpose flour, for the surface
1 pound pizza dough, at room temperature
Assorted sauces, such as pizza sauce or fig jam
5 to 7 ounces assorted cured meats, such as Calabrese salami, pepperoni, mortadella, or prosciutto
6 to 8 ounces assorted cheese, such as Brie, Jarlsberg cheese, Cheddar, blue cheese, or Gouda
Assorted pre-cooked toppings, such as marinated mushrooms, olives, artichoke hearts, roasted peppers, or giardiniera
Assorted fresh toppings, such as basil or arugula
Extra-virgin olive oil, for drizzling

Steps:

Preheat the oven to 450 degrees F and line 2 rimmed baking sheets with parchment paper. Spray the parchment with nonstick cooking spray and set aside.
Prep all your toppings by cutting everything into small bite-size pieces.
On a lightly floured surface, divide the dough into 4 pieces, then divide each piece into 4; you should end up with 16 pieces of dough. Spray your hands with nonstick cooking spray if the dough is sticking. Working one at a time, begin to stretch and flatten the dough with your hands, adding flour as needed to prevent sticking. Transfer it to the baking sheet and continue to stretch the dough until it's about 4 inches in diameter. Continue the process with the remaining pizza dough, placing 8 rounds on each baking sheet.
Start with a spoonful of the sauce of your choice, spreading into a thin layer. Top your pizzas as desired, being sure to not load the pizza with too many toppings or it will not cook evenly.
Bake until the crust is golden and the cheese is melted, 15 to 20 minutes. Remove the pizzas from the oven and top with fresh toppings and a light drizzle of olive oil. Transfer the pizzas to a platter and serve.