Tuesday, August 11, 2015

Antipasto Pizza Sandwich

Ingredients for 8 servings

½ cup assorted chopped olives
½ cup drained and chopped marinated artichoke hearts
½ cup sliced marinated mushrooms
½ cup drained sliced roasted red peppers
1 cup mayonnaise
1 jar (7.5 oz.) sun-dried tomatoes packed in oil, drained and coarsely chopped (about 2/3 cup)
1 lb. assorted sliced deli meats (ham, salami and/or pepperoni)
2 cans (13.8 oz. ea.) refrigerated pizza dough
3 cups shredded iceberg lettuce leaves
8 ounces sliced provolone cheese


Roll out pizza dough into two 10 x 14-inch rectangles. Bake as directed. Cool and trim edges if needed.

Meanwhile, process mayonnaise, sun-dried tomatoes and artichokes in food processor until almost smooth.

Evenly spread mayonnaise mixture on pizza crusts.

On 1 crust, layer deli meats, provolone cheese, roasted red peppers, mushrooms, olives and lettuce.

Top with remaining pizza crust, mayonnaise-side down.

Cut into 8 pieces.

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