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Deep Dish Antipasto Pizza




Source of Recipe


Internet


List of Ingredients




1 (14-oz.) can artichoke hearts, drained, cut in half:'
1 cup sliced fresh mushrooms
1/2 cup purchased Italian salad dressing
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
12 thin slices salami
8 oz. (2 cups) shredded mozzarella cheese
2 tablespoons sliced green onions
1/4 cup grated Parmesan cheese
2 teaspoons chopped fresh parsley

1 (2-oz.) jar sliced pimiento, chopped, well drained

6 pitted ripe olives, sliced
Place artichoke hearts and mushrooms in small shallow pan. Pour dressing over artichokes and mushrooms; marinate 30 minutes. Drain.



Recipe



Heat oven to 375°. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie pan; press over bottom and up sides to form crust.

Bake at 375°F. for 8 minutes or until crust is lightly browned. (Crust will be puffy when removed from oven.)
Chop 6 slices of the salami; sprinkle over bottom of crust. Sprinkle with mozzarella cheese. Arrange artichokes and mushrooms over cheese; top with green onions, Parmesan cheese and parsley. Bake an additional 10 to 15 minutes or until crust is deep golden brown. Remove from oven. Form remaining 6 salami slices into cones. Arrange on top of pizza; garnish with pimiento strips and olives. Serve immediately.
6 servings.
TIP:
Eight to 10 pepperoncinis, stems removed, can be substituted for artichoke

hearts and dressing. Do not marinate.