Saturday, February 9, 2013

Antipasto Veggie Pizza Recipe

When I was in graduate school, I was a Pampered Chef consultant. A version of this recipe was the recommended new consultant recipe to make at your first cooking shows. I have made this pizza literally dozens of times. People were always a bit skeptical after watching me make it since most of the topping are raw - definitely not your standard American pizza! Even my husband and father - who are both of the opinion that a meal isn't a meal unless it's got meat like this pizza.

My husband requested that I make this pizza last week - and after growing almost 150 pounds of zucchini in my own garden last year, it felt weird going to the store and buying a zucchini! If you are a gardener, make sure you pin this recipe so you know what to make when zucchini, summer squash and tomatoes are coming out your ears this summer!


  • Pizza dough - enough for one large pizza
  • 2 Tbsp olive oil
  • 1 small jar marinated artichoke hearts
  • 2 cloves of garlic - minced or run through a garlic press
  • 2 tsp Italian seasoning
  • 1 small zucchini
  • 1 small summer squash
  • 1 can black olives
  • 3 roma tomatoes
  • 1 small bunch curly italian parsley
  • 2 cups shredded mozzerella cheese

  1. Preheat over to 375F. Spread the pizza dough onto a large pizza stone, stretching as needed to cover the whole surface of the stone. Brush the top of the dough with the olive oil. Bake the dough for approx 15 minutes or until golden brown.
  2. While the crust is baking, prepare the veggie marinade by draining the artichoke hearts and reserving the liquid in a large bowl. Mix Italian seasoning and garlic into the artichoke liquid. 
  3. Chop the artichoke hearts and add to marinade. 
  4. Quarter and slice the zucchini and squash. Slice half of the olives (save the other half for a different purpose). Add to the marinade and toss to coat.
  5. Cut the tomatoes in half and scrape out the seeds and innards. Dice the tomato shells and add to the marinade. 
  6. Use scissors to snip the leaves of the parsley into the bowl with the marinated veggies. Mix and allow to stand while the crust finishes baking.
  7. When crust is done, remove from the oven and sprinkle liberally with mozzarella cheese. Use a pizza cutter to slice the pizza before adding the veggies.
  8. Use a large spoon to scoop veggies, draining them of excess marinade before using them to top the pizza.

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