Antipasto Calabrese Pizza Gluten Free
Recipe: #24841
September 04, 2016
Categories: Pizza, Cheese, Mozzarella, Italian, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Halloween, Hanukkah, July 4th, Kwanzaa, Labor Day, Mothers Day, New Years, Passover Picnic, Potluck, Romantic Dinner, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Bake, Gluten-Free, Kid's Lunches, Italian Dinner, more
"The recipe is for one small pizza, it will serve two for lunch or one with a big appetite. I often make a couple at a time to bring one with me for my work lunch the next day. Make a bunch and cut them into bite-sized wedges and you have a great appetizer."
Ingredients
Nutritional
- Serving Size: 1 (144.9 g)
- Calories 326.6
- Total Fat - 17.1 g
- Saturated Fat - 8.6 g
- Cholesterol - 144.6 mg
- Sodium - 639.3 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.8 g
- Protein - 23.7 g
- Calcium - 529.7 mg
- Iron - 3.5 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix together the biscuit mix, cornmeal and 1/2 cup of the mozzarella cheese.
Step 2
Whisk together the water and egg and stir into the biscuit mixture.
Step 3
Spread the mixture into a 8 inch circle over a well greased baking sheet. (I put vegetable oil over my hands to spread the dough and it works well.)
Step 4
Spread the antipasto over the dough, sprinkle the remaining cheese over the antipasto and top with the calabrese and bacon.
Step 5
Place into a preheated 350 degree Fahrenheit oven and cook for 20 minutes; turn the broiler on and continue to cook until the cheese bubbles and starts to brown, about 3 to 4 minutes.
Step 6
Remove from oven and allow to cool for a few minutes, until the cheese starts to harden; slice and enjoy!
Tips
No special items needed.