We love antipasto and after Mr D’s post Icon party, we had a lot left over…so this is a leftover challenge!
Pizza is always a great way to use leftovers, especially antipasto.
Antipasto literally translates to ‘before the meal’. A platter of antipasto can include dolmades, bell peppers stuffed with feta, prosciutto, olives, sun dried tomatoes, garlic mushrooms, bocconcini and the list goes on. Delicious and all great pizza toppings!
Pizza bases are readily available in the supermarket or you could make the dough. I cheat and use the bread maker to prepare a dough. After that there is a bit of kneading and rising time, rolling out the dough and voila, ready for topping.
Pizza Dough Recipe (enough for one large or two small)
2 cups plain flour
1 x 7gm sachet of dry yeast
1 tsp castor sugar
½ tsp salt
2 Tblsp olive oil
¾ cup warm water
- I let the bread maker do the hard work and mix the dough. Alternatively, combine dry ingredients in a large mixing bowl and add oil and water.
- Mix to a soft dough.
- Knead on a floured surface until soft and pliable. If using a bread maker, you will only need to flour and knead for about 30 seconds.
- Place in a mixing bowl, cover with plastic wrap and leave in a warm spot for 30 minutes. The dough should double in size. (I have left for much longer than 30 mins until I was ready to use)
- When it has risen, ‘punch’ the dough once to remove air bubbles.
- Remove from the bowl and knead gently for a minute
- Roll the dough out to desired size and add pizza toppings.
This batch makes one large pizza or two small.
I did one Ham and Pineapple because that is my favourite. The leftovers pizza had prosciutto, feta stuffed bell peppers (sliced), bocconcini, sun dried tomato strips and a bit of basil out of the garden for greenery.
There it is! Let me know your best ever leftover challenge. Or better yet, a pizza topping that is mouth watering! Go!