New Favorite Appetizer Recipe

I tried this appetizer recipe last night, and it was a big hit. It's from Pampered Chef's Season's Best Fall/Winter 2010. I often find that Pampered Chef recipes as they are written require a lot of work, but they can be made simpler with a few modifications. (I added my modifications in red). This recipe came together in about 20 minutes.

Antipasti Pull-Apart Pizza

Adapted from Pampered Chef “Season’s Best” recipe collection, Fall/Winter 2010.

• 2 teaspoons olive oil, divided
  
• 2 packages (11 ounces each) refrigerated French bread dough
• 1 jar (12 ounces) marinated artichoke hearts, drained
• 1 8-ounce block fresh mozzarella cheese (I used a bag of shredded)
  
• 1 medium red bell pepper, diced (I didn't have a red pepper on hand, but I had 1/2 of an orange pepper and 1/2 of a yellow pepper that I used).
  
• 1/2 cup pitted ripe olives, sliced
• 2 garlic cloves, pressed
• 1/4 teaspoon salt (I forgot this. I'll probably put it in next time, but it turned out well without it).
  
• 1/4 teaspoon coarsely ground black pepper (I forgot this. I'll probably put it in next time, but it turned out well without it).
• 2 ounces Parmesan cheese, divided (For the second use of parmesan, I had run out. Instead, I used a shredded Italian mix.
  
• 1 teaspoon parsley
  

Wash hands. (Heather interjecting here: For real? Does this need to be said?) Preheat oven to 400 degrees. Brush pizza stone with 1 teaspoon oil. (I don't usually measure things like this. It just takes extra time. I poured some oil in a bowl, and brushed it on until I got it all over the stone. When I was done with the oil, I funneled the the remainder back into the bottle).

Place one package of the dough on a cutting board. Cut dough in half lengthwise; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with second package of dough. Arrange dough over baking stone, leaving a half-inch border around the edge and about a half inch between half moons; brush with remaining 1 teaspoon (again - no measuring necessary. I repeat - it's a waste of time!) oil. Bake 10-12 minutes or until crust is golden brown.

Meanwhile, prepare the antipasti. Pat dry artichokes and coarsely chop. Dice mozzarella into 1/2-inch cubes. Chop pepper. In large mixing bowl, combine artichokes, mozzarella, bell pepper, olives, garlic, salt and pepper; mix well.

Remove crust from oven and place on cooling rack. Using a grater, grate half of the Parmesan cheese over crust (I used already grated parmesan. It worked just fine).; top with antipasti. Bake 5 to 7 minutes or until mozzarella is melted. Remove from oven; grate remaining Parmesan cheese over top. Sprinkle with 1 teaspoon of parsley. (Again, no measuring needed. Sprinkle to your heart's content. Some like more; some like less. Use what looks good to you).

Yields 16 servings.

If you make this, let me know how it comes out for you. I'd also be interested in hearing about any changes you made. I love getting new ideas!

Happy cooking!!