Antipasto Pizza

Antipasto pizza.

Antipasto pizza on a platter

How to make antipasto pizza

If it wasn’t already a thing, it certainly is now.

You know antipasto, right?  Salami, pancetta, provolone, mozzarella, olives, artichokes, pickled veggies, all piled on a platter , just waiting to be devoured.  And yes, I’m usually the person standing there eating all the appetizers and then I don’t even need dinner.  It’s sooooo good, omg.  So why not throw alla that on top of a super soft and fluffy flatbread?

Yeah, I can’t come up with any sane reason not to do this right now.

Olives in a jar
Antipasto pizza on a board

What is antipasto?

So I just chose a handful of things that usually go on an antipasto platter.  Olives are an absolute must, being one of my absolute favorite foods of life.  When I started this blog a year and a half ago (!!) I promised you all a bunch of olive recipes, and I really haven’t delivered.  I feel quite bad about it, but I have a good reason.  It’s because I just eat them straight out of the jar, you guys.  Like, they really don’t need anything else because they’re THAT delicious.  I usually have a giant jar of kalamata olives and a giant jar of green olives, and just reach in there and pop ’em down the hatch.

Until I decided to plan a cooking class… with all olive recipes… which requires a few actual recipes rather than people just standing around eating olives outta the jar.  Somehow a flatbread popped into my head, and here we are.

And boy am I happy about it.  It’s just so cheesy and briny and salty and spicy, and really just pure heaven.  I tossed some salami, marinated artichokes and roasted red peppers on there as well, and instead of a traditional pizza sauce I decided to use ricotta with fresh lemon zest and juice.  And then fresh, melty mozzarella plus a few sprigs of fresh basil.  Like, wow.

I also decided to try my hand at making fresh flatbread dough, and I’m soooo pleased with how it turned out.  It’s everything you’d ever want in a flatbread crust because it’s super fluffy but also has that nice crispy exterior.  I think I’ll just go ahead and put all my meals on a flatbread from now on.

Antipasto pizza on a board

And I can’t promise I won’t continue to eat olives outta the jar, but I do promise to actually make something out of them once in a while!


Antipasto Pizza

Homemade flatbread topped with lemony ricotta, artichokes, olives, roasted red peppers and fresh mozzarella cheese.

  • Author: Julie Andrews
  • Prep Time: 40-45 mins
  • Cook Time: 10-15 mins
  • Total Time: 50 mins – 1 hr
  • Yield: 2 Flatbreads 1x
  • Category: Dinner, Lunch
  • Method: Baking
  • Cuisine: American, Mediterranean


Pizza Dough:

  • 1 ½ cups warm water
  • 0.25-ounce package instant yeast
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon coarse salt
  • 3 ½ cups whole wheat pastry flour + more for kneading
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, peeled and minced


  • 8-ounces ricotta cheese
  • Zest and juice of 1 medium lemon
  • 2-ounces uncured salami, thinly sliced
  • ½ cup mixed olives
  • 1 cup marinated artichokes, chopped
  • 8-ounces fresh mozzarella cheese, sliced
  • ¼ cup fresh basil and/or fresh oregano
  • Freshly ground black pepper and crushed red pepper flakes


  1. In the bowl of a stand mixer, whisk together warm water, yeast and honey or sugar. Allow to sit 5-10 minutes, until foamy.
  2. Using the dough hook, turn mixer on medium. Add salt, then slowly add flour, one cup at a time, until dough forms. Add one tablespoon olive oil and mix until incorporated. Add additional flour, if needed. Place a damn towel over the dough and allow to sit, 20-30 minutes, until dough has doubled in size.
  3. Preheat oven to 400 degrees.
  4. Remove dough from the bowl and transfer to a floured cutting board. Work dough into a nice ball, then cut into two balls. Working with one ball at a time, use a rolling pin to roll out dough to desired thickness. Place on a baking stone or baking sheet and brush with remaining tablespoon olive oil and sprinkle with salt. Bake for 8 minutes, until starting to brown. Remove from oven. Spread minced garlic over the crust. Repeat with second ball of dough.
  5. Heat oven to a low broil.
  6. In the meantime, in a medium mixing bowl, whisk together ricotta and lemon zest and juice. Spread mixture over flatbreads. Top with salami, olives, artichokes and sliced mozzarella. Place under broiler and allow to cook 5-6 minutes, until mozzarella is melted and bubbly. Top with basil, oregano, black pepper and crushed red pepper flakes. Slice and serve.


Cooking Tip: Make an extra batch of pizza dough for later!


  • Serving Size: 1/2 of 1 flatbread
  • Calories: 382
  • Sugar: 2g
  • Sodium: 603mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 17g
  • Cholesterol: 42mg

Keywords: with yeast, easy, pizza, ideas, homemade, best, from scratch, handmade dough

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