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+ servings

Antipasti pizza

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main meal
Servings: 1 -2
Author: Becca Heyes


  • 2 pieces marinated artichoke hearts note: if your jar contains artichoke heart quarters, you'll need 8
  • 5 pieces large sun-dried tomatoes
  • 10 green olives
  • 2 tbsp basil pesto
  • 1 small naan bread or pizza base
  • 50 g grated cheese I used a mix of cheddar and mozzarella


  • Place the antipasti on a couple of pieces of kitchen paper to drain any excess oil.
  • Spoon the basil pesto onto the naan bread, and spread it around with the back of a spoon.
  • Once you've given he artichoke hearts, sun-dried tomatoes and olives a few minutes to drain, cut them into chunks (I cut the tomatoes fairly small but left the olives and artichokes a bit chunkier). Distribute them evenly across the pizza base.
  • Sprinkle over the cheese, and place onto a lined baking sheet. Bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, or until the base is crispy and the cheese has fully melted.