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Antipasto Tart




Source of Recipe


Woman's Day


List of Ingredients




1 refrigerated ready-to-use pie crust (from a pkg of 2), at room temperature
1/2 cup (8 Tbsp) preshredded mozzarella cheese
4 oz sliced 50%-less-fat salami or pepperoni
2 Tbsp purchased pesto
1 jar (12 oz) roasted yellow peppers, drained, patted dry with paper towels
1 plum tomato (such as Roma), thinly sliced
1 jar (6 oz) marinated quartered artichokes, drained, patted dry with paper towels



Recipe



1. Unfold pie crust on a baking sheet or 12-in. pizza pan.

2. Leaving a 1-in. border around edge, sprinkle crust with 3 Tbsp mozzarella, top with overlapping salami, then spread salami evenly with pesto. Top with another 3 Tbsp mozzarella, the roasted peppers, tomato and artichokes. Sprinkle with remaining mozzarella.

3. Brush edge of crust with water; fold over and flute, or crimp with a fork. Cover loosely with plastic wrap and refrigerate up to 2 days.

4. To serve: Heat oven to 425°F. Bake tart 20 minutes or until crust is golden brown and cheese has melted.

5. Cool on baking sheet on a wire rack 5 minutes. Loosen edges of tart with a metal spatula, then carefully slide tart onto a serving plate or cutting board, using spatula as a guide.