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Antipasto Sheet Pan Pizza

This pizza has no sauce and no cheese, which may sound like sacrilege to some. But you won't lack any flavor with toppings that include tapenade (kalamata olive spread), marinated peppers, artichoke hearts and salami on a homemade crust. The variations are limitless!

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Author Lynne Curry


For the pizza dough:

  • 4 cups all-purpose flour (18 ounces)
  • 1 1/2 teaspoons active dry yeast
  • 1 3/4 teaspoons fine sea salt
  • 2 teaspoons extra-virgin olive oil, plus additional for oiling sheet pan
  • 2 cups water (75-80 degrees F)

For the tapenade:

  • 1 cup pitted kalamata olives
  • 2 anchovy filets, rinsed
  • 2 garlic cloves, peeled
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons parsley optional

For the toppings:

  • 1 1/2 cups marinated artichoke hearts, drained
  • 1 1/2 cups marinated roasted red peppers, drained
  • 4 ounces Italian salami, thinly sliced


  1. To make the pizza dough, combine the flour, yeast, salt, olive oil and water in a bowl with a rubber spatula to form a rough dough. Use the dough hook on a stand mixer or knead by hand until the dough is smooth and stretchable, about 10 minutes. (It will be sticky, but try to avoid adding additional flour for the most airy crust.)

  2. Cover the bowl with plastic wrap, set it in a warm place and let it rise until nearly doubled, about 1 1/2 hours. {You can prepare the dough in advance up until this point and chill it overnight in the refrigerator. Bring it to room temperature for 2 hours before proceeding with the recipe.}

  3. To make the tapenade, combine the olives, anchovy, garlic, lemon juice and parsley in the bowl of a food processor. Pulse until blended into a puree. Taste  for seasoning and store in the refrigerator until ready to use. (It will keep for weeks.)

  4. Oil a 11-by-17 rimmed baking sheet well using your hands. Turn the dough into the pan and press the dough to gently stretch it into the edges and corner of the pan. If the dough shrinks away from the edges, let it rest for 5 minutes and try again. Press the dough into an even layer for best baking.

  5. Top the dough with dollops of the tapenade. Then, arrange the artichoke hearts and roasted peppers over the dough. Reserve the salami. Let the dough rise uncovered while you preheat the oven to 450 degrees F, about 15 minutes.

  6. Bake the pizza for about 10 minutes. Add the salami, then rotate the pizza in the oven and bake until the edges are golden brown, about 10 minutes more. Use a pizza cutter to divide it into large serving pieces.