I made 1/2 the original recipe since the original makes 60 pizza bites, but honestly if I made 60 I think they would have all gone! The flavor was excellent and the concept is versatile. You can switch out the toppings and really make this any way you’d like. I have a feeling this will be a reoccurring appetizer at our family events.
A few months back she put a recipe card in our mailboxes at work for this pull apart pizza and I instantly stuck it in my “to make” file at home. I knew I wanted to make it for a party, so when Easter came around I decided to give it a shot. I had just made the garlic bread stromboli a few nights before and decided to modify the original Pampered Chef recipe to incorporate the delicious buttery topping from the stromboli. I have to say that this recipe was hands down the star of the show.
A FUN TWIST ON PIZZA, THIS APPETIZER FEATURES ALL THE FLAVORS OF AN ANTIPASTI PLATTER OVER A CRUST OF BITE-SIZE PIECES OF FRENCH BREAD.
Side note: I cook everything on my pizza stone and never have issues with stuff sticking, but this stuck badly for some reason. Not sure if it was the Pillsbury dough or what, but next time I’ll be using parchment paper under the dough to prevent that issue!
Yield:
16 servings
Nutrients per serving:
Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 8 g, Sodium 490 g, Fiber 1 g
Cook’s Tips:
If desired, 2 pkg (13.8 oz or 283 g each) refrigerated pizza crust can be substituted for the refrigerated French bread dough.
Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip)
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