Deep Dish Antipasto Pizza


  • 1 package (8 ounces) refrigerated crescent rolls
  • 2 ounces (1/2 cup) sliced pepperoni
  • 4 ounces mozzarella cheese, shredded (1 cup)
  • 1 cup fresh mushrooms, sliced
  • 1 jar (6.5 ounces) marinated artichoke hearts, drained
  • 1/3 cup pitted ripe olives, sliced
  • 1/4 cup red or green bell pepper, chopped
  • 2 tablespoons onion, chopped
  • 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)


  1. Preheat oven to 375°F. Unroll crescent dough; separate into 8 triangles. Place in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller®, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.

  2. Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni using Rotary Grater. Slice mushrooms with Egg Slicer Plus®. Cut artichoke hearts lengthwise into quarters using Paring Knife. Arrange mushrooms and artichokes evenly over cheese. Slice olives using Egg Slicer Plus®. Chop bell pepper and onion using Food Chopper. Top pizza with olives, bell pepper and onion.

  3. Grate Parmesan cheese over top using Rotary Grater. Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve using Large Serving Spatula.


  • 6  servings

Nutrients per serving:

Calories 290, Total Fat 19 g, Sodium 850 mg, Fiber 2 g

Related Products

Related Recipes