Cristina’s Antipasto Pizza And Arugula Salad

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Cristina Ferrare


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1/2 cup kalamata olives, pitted and chopped

3/4 cup pepperoncini, drained, trimmed, and sliced into rings

1/4 cup extra-virgin olive oil

1 (1lb) ball pizza dough

6 Tbsp. prepared pesto

8 ounces fresh mozzarella, quartered, and sliced 1/4 inch thick

2 ounces prosciutto, cut into 1/2-inch pieces

2 ounces salami, cut into 1/2-inch pieces

1/2 cup roasted red peppers, rinsed, patted dry, and chopped

1 bag (5 ounces) bag arugula

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