Antipasto pizza

Bringing colors and flavors to the table!

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The dough

This dough is very easy to make and it is best if prepared 24 hours in advance. It actually helps a lot to have it ready before hand, so that the pizza can be put together easily some 20 minutes before it is to be served.

1- Mix then knead with your hands until the dough no longer sticks to your fingers: two cups of sifted flour, a standard pack of instant baker’s yeast, half a teaspoon of salt, one quarter cup of olive oil, a teaspoon of honey and about a cup of water at room temperature.
2- Place the dough in tightly sealed container, and refrigerate for 24 hours.
3- For this pizza, pre-cook the dough. Just extend the dough and bake in a medium oven placing some aluminum foil and beans on top so that it does not rise as it bakes.

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The tomato sauce

Fast, easy and light, and a good sauce for pasta as well.

1- Place in a large pan: four garlic cloves crushed, three peeled tomatoes, one tablespoon of tomato paste, crushed mixed peppers, some fresh herbs of choice (oregano, rosemary, basil), one tablespoon of honey and a pinch of salt.
2- Sauté in olive oil until the sauce thickens (about 15 minutes) then set aside.

The garnish

Be creative and colorful!

You can mix all sorts of antipasto, for this one I have chosen some shredded Oaxaca cheese (you can use mozzarella), cooked Turkey bacon cut in small pieces, sliced artichoke hearts, sliced roasted peppers, a few large green olives also sliced, and baby arugula to be added just before serving.

Putting the pizza together

1- Once the dough is baked, spread first the cheese (here I used Oaxaca cheese), then the tomato sauce, and finally the antipasto items except for the baby arugula.
2- Bake for about 15 minutes or until the crust is golden.
3- Take out of the oven and garnish with the baby arugula. Serve at once.

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