Antipasto Sheet Pan Pizza

This sheet pan pizza recipe from Dennis the Prescott combines two of our favorite things. Pizza & Antipasti. Charcuterie board meets sheet pan pizza happiness. Super easy and super delicious.

INGREDIENTS

• 1 (17.6-ounce) package DeLallo Pizza Dough Kit
• 1 (14-ounce) jar DeLallo Pizzeria-Style Pizza Sauce
• 1 (9-ounce) Delallo Hot Sopressata Salumi, thinly sliced
• 2 (7-ounce) packages Delallo Provolini Antipasti
• 1 ball fresh mozzarella , sliced
• ½ cup fresh basil leaves, minced
• 1 cup baby arugula leaves
• Freshly cracked black pepper

DIRECTIONS

1. Combine the flour mixture and yeast packet in a large bowl, then add 1 ¼ cups of lukewarm water. Stir with a fork until a dough ball starts to form.
2. Transfer the dough to a floured surface and knead by hand for 3 minutes, until a soft and smooth dough ball forms. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place in your kitchen until it’s doubled in size, about 45 minutes.
3. Preheat an oven to 450 degrees F.
4. Grease a large sheet pan lightly with olive oil. Punch the dough down, roll it out on a floured surface, then transfer it to the sheet pan, forming and shaping it to cover the entire surface of the pan.
5. Spoon the pizza sauce onto the pie dough, leaving about a ½-inch crust gap on all 4 sides. Arrange the Hot Sopressata over the surface of the dough, then top the pie with a generous portion of antipasti. Place the fresh mozzarella on top and sprinkle with fresh ground pepper. Transfer to the oven and bake for 10 - 15 minutes, or until the cheese has melted and the crust is golden.
6. Top the cooked pizza with fresh basil and arugula. Cut into slices and serve.