Ingredients
Scale
For the individual pizzas:
- 1 pizza dough, divided
- Homemade Garden Sauce or your favorite jarred sauce
- 1 cup Chorizo, chopped
- 1 tablespoons capers
- Fresh Mozzarella, shredded
- Olive oil, for drizzling
- Fresh grated Parmesan
- Fresh basil, finely chopped
For the Antipasto Board:
- Kalamata Olives
- Leccino Olives
- Cheese (I used Jarlsberg but swap with whichever you prefer. See notes in post)
- Peperoncini
- Italian Salami
- Dried figs
- Melon
- Cherries
- Plums
- Strawberries
- Infused Olive Oil for dipping (see our Garlic & Herb Infused Dipping Oil recipe)
Instructions
For the individual pizzas:
- Follow the directions for the pizza dough but divide the dough to make individual pies. You should get about 6 individual pies from that recipe.
- Preheat oven to 400 degrees F. and sprinkled your pizza pan with cornmeal. Shape each pie dough and top with the Homemade Garden Sauce, fresh shredded mozzarella, capers and chorizo. Drizzle with olive oil and cook the pizzas for about 25 minutes or until golden and bubbly.
- When the pizzas are still hot, top with fresh basil and grated Parmesan
Assembly of the Antipasto Board:
- Once the pizzas have cooled slightly, place them in the center of the board and arrange the rest of the antipasto around each pie as pictured. Serve alongside your favorite wine or spirit, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6
