5 tablespoons extra virgin olive oil
1 head of garlic (about 10-12 cloves), minced
1 lemon, zested
Big pinch of red chili pepper flakes
3 tablespoons shredded parmesan cheese
Cali'flour Pizza Crusts
4 ounces Genoa salami, thinly sliced
4 ounces soppressata, thinly sliced
4 ounces white cheddar cheese, cut in bite-sized chunks
4 ounces fresh mozzarella cheese, cut in bite-sized chunks
¾ cup cherry tomatoes, halved
2/3 cup artichoke hearts, drained and sliced
¼ cup roasted red peppers, thinly sliced
1 tablespoon roasted red pepper juice from the jar
¼ cup kalamata olives, pitted and chopped
¼ cup green olives, pitted and chopped
1 tablespoon extra virgin olive oil
1 ½ tablespoons red wine vinegar
½ teaspoon black pepper
¼ cup fresh basil leaves, coarsely chopped
In a small mixing bowl, mix together all of the ingredients for the garlic spread. Set aside.
Preheat the oven to 400º Fahrenheit, and adjust the oven rack to the middle position. Once preheated, place the frozen pizza crust (important that it comes straight out of the freezer) onto a vented pizza pan.
Using a pastry brush, brush the garlic spread mixture all over the top of the crust. Bake for 10-12 minutes, rotating halfway through. Remove from the oven and let it cool for at least 10 minutes. Meanwhile, prepare the antipasti mixture.
In a large mixing bowl, toss together the Genoa and soppressata salami, cheddar, mozzarella, tomatoes, artichokes, red peppers, and the pepper juice. Mix in the black and green olives.
Drizzle the olive oil over the entire dish, followed by the vinegar and black pepper. Mix thoroughly and set aside.
Spoon the mixture over the crust, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break. Place back in the oven to cook for another 2 minutes.
Remove from the oven and top off with fresh basil. Let it set for at least 10-15 minutes before slicing and serving.