SierraCook
Master Chef
I made this for dinner tonight and it was wonderful. 
Antipasto Pizza
1 1/2 teaspoons flour
1 (13.8 oz.) can Pillsbury Refrigerated Pizza Crust or your own favorite dough
1 (7.5 oz.) jar roasted red bell peppers, drained, chopped
1 (6 oz.) jar marinated artichoke hearts
1 (7 oz.) can sliced green or black olives
1 half medium sized red onion, slivered
3 oz. salami cut into 1/2 inch pieces
1 1/2 cups mozzarella cheese
1/2 teaspoon dried Italian seasoning
Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center press into 14x10-inch rectangle.
Sprinkle roasted peppers, artichoke hearts, olives, and onion evenly over dough. Top with salami and mozzarella cheese. Sprinkle with Italian seasoning.
Bake at 400 degrees F. for 15 to 20 minutes or until cheese is melted and edge of crust is golden brown. Cut into squares.
Antipasto Pizza
1 1/2 teaspoons flour
1 (13.8 oz.) can Pillsbury Refrigerated Pizza Crust or your own favorite dough
1 (7.5 oz.) jar roasted red bell peppers, drained, chopped
1 (6 oz.) jar marinated artichoke hearts
1 (7 oz.) can sliced green or black olives
1 half medium sized red onion, slivered
3 oz. salami cut into 1/2 inch pieces
1 1/2 cups mozzarella cheese
1/2 teaspoon dried Italian seasoning
Heat oven to 400 degrees F. Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center press into 14x10-inch rectangle.
Sprinkle roasted peppers, artichoke hearts, olives, and onion evenly over dough. Top with salami and mozzarella cheese. Sprinkle with Italian seasoning.
Bake at 400 degrees F. for 15 to 20 minutes or until cheese is melted and edge of crust is golden brown. Cut into squares.
