Antipasto Pizza Sandwich

Best Foods


  • 2 cans refrigerated pizza dough (13.8 oz. ea.)
  • 1 cup Hellmann's or Best Foods Real Mayonnaise
  • 7 1/2 ounces sun dried tomatoes packed in oil (drained and coarsely chopped, about 2/3 cup)
  • 1/2 cup marinated artichoke hearts (drained and chopped)
  • 1 pound sliced deli meats (assorted, ham, salami and/or pepperoni)
  • 8 ounces provolone cheese (sliced)
  • 1/2 cup roasted red peppers (drained sliced)
  • 1/2 cup mushrooms (sliced marinated)
  • 1/2 cup olives (assorted chopped)
  • 3 cups iceberg lettuce (shredded)


  1. Roll out pizza dough into two 10 x 14-inch rectangles. Bake as directed. Cool and trim edges if needed.
  2. Meanwhile, process Hellmann's® or Best Foods® Real Mayonnaise, sundried tomatoes and artichokes in food processor until almost smooth.
  3. Evenly spread mayonnaise mixture on pizza crusts. On 1 crust, layer deli meats, provolone cheese, roasted red peppers, mushrooms, olives and lettuce. Top with remaining pizza crust, mayonnaise-side down. Cut into 8 pieces.
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