Antipasto Vegetable Pizza Recipe

Name: Antipasto Vegetable Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -13 78 ounce pizza crust, refrigerated; 1 tablespoon olive oil; 1 cup provolone cheese, shredded; 1 (7 1/2 ounce) jar marinated artichoke hearts, undrained; 1 teaspoon italian seasoning; 1 garlic clove, pressed; 1 yellow squash or 1 zucchini, small; ½ cup olive, ripe, pitted and sliced; 2 plum tomatoes, seeded and diced; 2 tablespoons parsley, chopped. Fresh is best; toasted pine nuts (optional)

Servings: persons

1 -13 78 ounce pizza crust, refrigerated
1 tablespoon olive oil
1 cup provolone cheese, shredded
1 (7 1/2 ounce) jar marinated artichoke hearts, undrained
1 teaspoon italian seasoning
1 garlic clove, pressed
1 yellow squash or 1 zucchini, small
½ cup olive, ripe, pitted and sliced
2 plum tomatoes, seeded and diced
2 tablespoons parsley, chopped. Fresh is best
toasted pine nuts (optional)

1
Preheat oven to 400F.
2
Unroll pizza dough, shaping into a circle.
3
Roll dough to edges of pizza pan.
4
Drizzle oil over dough, spreading evenly.
5
Bake 16-18 minutes, or until golden brown.
6
Remove from oven and immediately sprinkle cheese over it.
7
Drain artichoke marinade into bowl.
8
Add Italian seasoning and pressed garlic, whisk to combine thoroughly.
9
Coarsely chop artichokes.
10
Score yellow squash.
11
Cut squash in half lengthwise, then cut into thin slices.
12
Add artichokes, sliced squash, sliced olives and sliced tomatoes to marinade in bowl, mix well.
13
Spoon vegetables over pizza, draining off as much marinade as possible.
14
Sprinkle with parsley and pine nuts.
15
Cut into wedges, using pizza cutter.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 -13 78 ounce pizza crust, refrigerated, 1 tablespoon olive oil, 1 cup provolone cheese, shredded, 1 (7 1/2 ounce) jar marinated artichoke hearts, undrained, and more.

Yes, Antipasto Vegetable Pizza falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto Vegetable Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions