Deep Dish Antipasto Pizza

I’ve been looking for low calorie recipes to fix during the week and found this one from Pampered Chef.

BUT I did change it up a little since we don’t eat peppers and onions.
Original Recipe added 1/4 cup red or green bell pepper, chopped, 2 tablespoons onion, chopped if you want to add those.

Also I had to go to 3 different stores to find artichoke hearts, finally at the last store I found some but wasn’t pleased that they were soaking in spices with olives and peppers, but I picked the artichoke hearts out and chopped them for the recipe, Worked pretty well.

I made this in my Cranberry Deep Dish Baker from Pampered Chef, I love that thing!

Deep Dish Antipasto Pizza

What you need:

12-14 refrigerated crescent rolls, depends on what size casserole dish you are using.
1/2 cup sliced pepperoni
1 Cup shredded mozzarella cheese
1 cup fresh mushrooms, sliced
1 jar (6.5 ounces) marinated artichoke hearts, drained
1/3 cup pitted black olives, sliced
1/4 cup fresh Parmesan cheese, grated

What to do:

Preheat oven to 375°F. Unroll crescent dough; separate into triangles. Place in Deep Dish Baker with points toward the center. Using the back of spoon, roll dough over bottom and halfway up side to form a crust. Bake 8-10 minutes or until lightly browned.

Arrange pepperoni over crust. Shred mozzarella cheese over pepperoni. Slice mushrooms and cut artichoke hearts lengthwise into quarters using Paring Knife. Arrange mushrooms and artichokes evenly over cheese. Add sliced Olives.

Grate Parmesan cheese over top.

Bake 10-15 minutes or until crust is deep golden brown. Cut into 6 wedges and serve using Large Serving Spatula.

Yield: 6 servings