Antipasti Pizza

For the dough: Dissolve the yeast in 150 ml (approximately 2/3 cup) lukewarm water. Combine the flour, salt and sugar in a mixing bowl. Add the dissolved yeast mixture and olive oil and knead with the dough hook attachment until smooth and elastic. Knead for another 5 minutes, until the dough pulls away from the sides. Let rise in a warm place, covered, for about 30 minutes.

Preheat the oven to 240°C (approximately 475°F). 

For the toppings: Drain the tomatoes and purée in a blender. Gradually add 3-4 tablespoons oil. Drain the remaining antipasti and chop.

Knead the dough on a lightly floured work surface again, divide into 2 equal portions and roll out the size of a baking sheet. Transfer to the greased baking sheets, spread the tomato purée over the pizzas, top with the antipasti and bake for about 15 minutes.