Meat Lite: Antipasto Pizza

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Serious Eats


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Pizza dough (makes about 1 pound of dough, enough for a 14-inch pie)

1 envelope active dry yeast (7grams)

1 cup warm water (about 110° F), divided

1 1/2 teaspoons coarse salt

2 1/2 cups unbleached all-purpose flour

2 teaspoons honey

2 teaspoons extra virgin olive oil

For Roasted Vegetables:

1 large green bell pepper, cut into 1/2-inch strips

1 large red bell pepper, cut into 1/2-inch strips

1 large Portobello mushroom cap, sliced into 1/2-inch strips

1 small red onion, sliced into thin strips

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon water

1/4 teaspoon Kosher salt

Freshly ground black pepper (about 10 grinds)

For Roasted Garlic Spread:

1 head garlic

1 tablespoon extra virgin olive oil

Additional pizza toppings:

2 ounces sweet slicing soppresata

1/2 cup grated mozzarella

1/2 cup grated fontina

1 tablespoon balsamic vinegar

1/4 teaspoon honey

Freshly ground black pepper (about 5 grinds)

2 tablespoon extra virgin olive oil

1/2 cup loosely packed parsley leaves

1 cup loosely packed baby arugula

5 large basil leaves

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