< Back

Homemade Antipasto Pizza

The Gourmet
Serves: 4
Time: Prep: 35 mins | Cooking: 15 mins


  • Pizza base mix 

  • 100ml lukewarm water
  • 60 ml vegetable oil
  • 7g instant dry yeast
  • 2 eggs
  • 1 table spoon Stefano's pasta sauce
  • 1 cup grated mozzarella cheese
  • 1/3 tomatoes
  • 100g sliced pepperoni salami 
  • 1/4 cup Kalamata olives
  • 1 small red onion, halved thinly sliced
  • 1/3 cup shaved parmesan
  • 1 tablespoon olive oil
  • Pack of basil 



Pizza Base

Preheat oven to 180 degrees celsius. Oil pan or cover with baking paper.

Combine 50ml lukewarm water and instant dry yeast. Let it rest for 2 minutes. 

Add pizza base mixture with 50ml lukewarm water, vegetable oil and eggs. Mix the dough together (best with an electric mixer on slow speed) until dough is formed. Knead by hand if necessary.

Let dough rest for 30 minutes.


Stretch out dough to form a pizza base onto the pan.

Spread sauce over base. Sprinkle 1/2 cup cheese. Top with tomatoes, salami, olives, basil, onion. Sprinkle remaining cheese. Drizzle olive oil.

Bake in oven for 15 mins or until cheese has melted and the base is crisp.

Season with salt and pepper if desired and top it off with fresh basil.

Shop the recipe