Antipasto Salate RECIPE (in a Rustica Pizza Shell)

A julienne of arugula, romaine and red leaf lettuce with ham, turkey, mozzarella, provolone, pimiento, sun-dried tomatoes and yellow holland peppers served in a pre-baked rustica pizza shell.

Ingredients:

Julienne 2 Cups each:
Arugula
Romaine
Red leaf lettuce

Julienne 1/4 lb each:
Ham or Prosciutto
Turkey
Mozzarella cheese
Provolone cheese

One Handful each of:
Pepperoncini peppers
Garbonzo beans
Calamato olives
Sliced Pimiento
Sliced Sun-dried tomatoes
Sliced Yellow Holland peppers

Chunk Feta cheese

Preparation:

Pre-bake a rustic pie shell using a 12" torte pan or pie pan and your favorite pizza dough.

You'll need a 15" circle of dough or about 28 oz. Find a terrific pizza dough recipe just perfect for this pizza in our Pizzeria Pizza Dough Recipes.

Let the shell cool to room temperature.

Line the bottom of the shell with a julienne of greens such as arugula, romaine and red leaf lettuce.

Alternately layer strips of ham, turkey, mozzarella, provolone, pimiento, sun-dried tomatoes and yellow Holland peppers.

Toss in a handful of pepperoncini peppers, garbonzo beans and calamato olives.

Add chunks of feta cheese.

Douse with virgin olive oil.

Sprinkle with fresh chopped basil, oregano and parsley.

Break away and eat the shell as you enjoy the antipasto!