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)
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients:
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz) refrigerated French bread dough (see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1/4 cups/300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
1/2 cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)
Directions:
1.Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14-16 minutes or until crust is golden brown.
2.Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with Egg Slicer Plus®. Combine artichokes, mozzarella cheese, bell pepper, olives, garlic pressed with Garlic Press, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix well.
3.Remove baking stone from oven to Stackable Cooling Rack. Using Rotary Grater, grate half of the Parmesan cheese over crust; top with antipasti. Bake 5-7 minutes or until mozzarella cheese is melted. Remove from oven; grate remaining Parmesan cheese over top and sprinkle with chopped fresh parsley, if desired.
Source : memorieswithdishes.com