Easy Antipasti Pizza

Top pizza dough with antipasti-platter favorites like capicola, tomatoes and pepperoncini.
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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4
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4 ounces thinly sliced capicola, torn into bite-size pieces

1/2 cup pepperoncini (about 18), stemmed and roughly chopped

4 medium ripe tomatoes (about 1 1/2 pounds), diced

Kosher salt

Two 10-ounce tubes prepared pizza dough

Extra-virgin olive oil, for brushing

1 cup shredded part-skim mozzarella

6 ounces feta cheese, crumbled

1 tablespoon fresh oregano, chopped

Crushed red pepper, for sprinkling


  1. Preheat the oven to 425 degrees F. Line the bottom side of 2 baking sheets with parchment paper.
  2. Mix together the capicola, pepperoncini and tomatoes in a medium bowl; season with salt.
  3. Unroll 1 tube of the dough on a work surface and gently stretch into an 11-by-16-inch rectangle. Transfer to one of the prepared baking sheets. Repeat with the remaining tube of dough.
  4. Brush each piece of dough generously with olive oil and sprinkle both the mozzarella and feta cheeses evenly on top. Scatter the tomato mixture evenly over each crust, holding back any juices so the crusts will not get soggy. Bake until the bottom of each pizza is brown and crust is crisp, 15 to 18 minutes. Sprinkle the oregano and crushed red pepper over the pizzas and serve.