Antipasto Calabrese Pizza Gluten Free
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."
- 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
Mix together the biscuit mix, cornmeal and 1/2 cup of the mozzarella cheese.
Whisk together the water and egg and stir into the biscuit mixture.
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.)
Spread the antipasto over the dough, sprinkle the remaining cheese over the antipasto and top with the calabrese and bacon.
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.
Remove from oven and allow to cool for a few minutes, until the cheese starts to harden; slice and enjoy!
No special items needed.