Antipasti Platter

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I will admit I was a little shocked by the canned pizza dough that is more Sandra Lee style. That being said not everyone wants to make pizza dough and canned quick dough is fast. You can buy decent pizza dough at most stores these day and it's a good substitute. I found the mushrooms very tasty and I did use grocery store pizza dough. We make grilled pizza frequently and this one was a quick tasty solution if your in a rush. The pizza dough was 1.50 and made far more than 4 people could eat with the antipasto plate. I bought just enough meat for 4 using one piece of each per person. Melissa's portions are always more than anyone in my house would consume at one sitting, I have attempted to calculate the cost but honestly don't have that much time in my life to figure out how much each little thing averages out to. Based on the key ingredients I stay around 10.00 or less. That must be some expensive olive oil your using to hit 2.50 just for the oil. There is not a single recipe I try from many of the Food Network Chefs that I don't adjust the salt, oil and butter to make it my own. As for the mushroom 1/2 x 2 = 1 pound, I do agree most everyone would know this but my early twenties college student daughter who is a huge Food Network fan might not think about that while buying mushrooms. Part of Melissa's charm is her broad audience appeal so keep those tips coming Melissa.

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I love the idea of an antipasti platter. But I opted for jarred roasted red peppers, marinated cauliflower, kalamata olives, and the meats for about $13.00. Sure was a lot easier. What's wrong with a nice green salad to accompany the pizza, to keep her $10 promise?

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the olives are awful...all that oil...YUCK!!! Try adding some vinegar...the lemon zest isn't enough acid. And I agree about the "slipping in " of the meat on this plate...it increases the cost and should be noted!

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Exsellent

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Whether this is good or not almost isn't important. Insult your viewers some more Melissa by 'slipping in' meat which isn't listed in the recipe. Its addition really throws this dish so over the top, you didn't even bother saying how much it cost. Olive oil isn't free and I calculate $2.50 worth of it for this meal, especially since you said to use 'good' olive oil. Whatever credibility you have as a cook/chef is overshadowed by your skewed math.