Antipasto platter

How to host an Italian feast

Crisp bottom, two types of mozzarella, salami, artichokes and sun dried tomato pesto. What more could you are for in a pizza?
Course Italian, Pizza, Pizza dough
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Alida Ryder


for the pizza dough

  • 1 kg bread flour
  • 1 teaspoon salt
  • 600-700 ml warm water
  • 1 x 10g sachet instant yeast
  • 2 teaspoons sugar
  • 3 tablespoons olive oil

for the toppings

  • 2 cups roasted tomato sauce
  • 1 ball Galbani fresh mozzarella
  • 1 cup grated Galbani mozzarella
  • thinly sliced salami
  • marinated artichokes

for the sun-dried tomato pesto

  • 1 cup sun dried tomatoes in oil drained
  • 1/2 cup blanched almonds
  • 2 garlic cloves
  • small bunch fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • 3-4 tablespoons olive oil more if you want your pesto a little runnier
  • salt & pepper to taste


  • To make the dough, combine the flour and salt in a large bowl.
  • In a jug, mix the warm water with the yeast and sugar and allow to stand for 5 minutes.
  • Pour the water and the olive oil into the flour and mix until you have a sticky dough. Turn out onto a floured surface and knead for 5-10 minutes until the dough is smooth.
  • Place the dough in an oiled bowl and cover with clingfilm. Allow to rise for 1-2 hours until doubled in volume.
  • When the dough is risen, knock it down and form 4-6 balls, depending on how large you want your pizza to be. At this stage you can freeze the dough balls, in freezing bags, for use at another time.
  • Place the balls of dough on a floured tray and allow to rise for another hour.
  • To make the pesto, combine all the ingredients in a food processor and blend, I like my pesto to have a fine texture but not be completely pureed. Set aside.
  • Pre-heat the oven to its hottest setting and place a pizza stone/large baking sheet in the oven.
  • Roll out the dough balls until as thick as you like then top with a little sauce, the grated mozzarella, salami, artichokes, fresh mozzarella and a drizzle of the pesto.
  • Carefully transfer to the hot pizza stone/baking sheet and bake for 10-15 minutes until golden brown and crisp.
  • Remove from the oven, allow to chill for a minute or two then slice and eat.