Vegan Antipasti Sheet Pan Pizza
There are moments you look forward to all year: the first warm evenings when you can finally sit outside with friends again, a refreshing drink and something delicious on the table. Our antipasti sheet pan pizza was made exactly for these evenings. It's a real showstopper on the table, tastes of summer and Mediterranean holidays – and can be prepped ahead, so you don't have to spend hours in the kitchen.
Pizza and Antipasti – Two Classics, One Sheet Pan
We'll be honest: the Italians probably aren't our biggest fans on this blog. We've already made BBQ Pizza, Hot Dog Pizza, and even Mini Pretzel Pizza– none of which could be called traditional. But today we're doing things properly and combining two real Italian classics in one go. Antipasti on pizza – it's actually so obvious that we can hardly believe we didn't think of it sooner.
What Are Antipasti, Anyway?
Before we get started, a quick bit of theory: "antipasti" comes from Italian and literally means "before the meal" – "anti" meaning "before" and "pasto" meaning "meal." Traditionally, antipasti are small bites or pickled vegetables served before the main course. The classics include grilled zucchini, eggplant, marinated peppers, artichokes, olives, and capers – exactly what's going on top of our pizza today.
Time for Tartex!
Instead of a classic tomato sauce, we're using an antipasti spread by Tartex today. It comes in three Mediterranean-inspired varieties, each one taking you on a culinary trip to Italy, Greece, or Spain depending on the flavor. So let these spreads whisk you away on a little vacation – even if you're standing in your kitchen. With the antipasti spread, our pizza is almost like a Stulle (a German open-face slice of bread) – only waaay better.
Tips for the Best Results
- It's worth marinating the vegetables ahead of time. If you have the time, go ahead and marinate the grilled vegetables in the olive oil and balsamic marinade the day before. This way everything gets a chance to soak up the flavors and the taste becomes more intense.
- Polenta on the baking sheet isn't a coincidence: it stops the dough from sticking and creates a slightly crispy crust on the bottom – just like pizza from a wood-fired oven.
- Don't stretch the dough too thin. Sheet pan pizza is meant to be a little thicker than a classic pizza – that's actually the whole point. If the dough tears, just press it back together with lightly oiled fingers and carry on.
Vegan Antipasti Sheet Pan Pizza
Ingredients
For the Dough:
- 260 ml (1 cup) lukewarm water
- 15 g (0.5 oz) fresh yeast or 5 g (0.25 oz) dried yeast
- 0.5 tsp sugar
- 400 g (3.33 cups) wheat flour (type 550)
- 8 g (0.25 oz) salt
- 10 g (0.33 oz) olive oil
- polenta for the baking sheet
For the Topping:
- 1 zucchini
- 1 small eggplant
- 1 red bell pepper
- olive oil
- balsamic vinegar
- dried Italian herbs
- 1 jar antipasti spread (e.g. from Tartex)
- olives
- artichokes (marinated, from a jar)
- capers
- fresh basil
- vegan parmesan
Instructions
For the dough, dissolve the yeast and sugar in lukewarm water and leave to rest for a moment. Then combine with wheat flour, salt, and olive oil in a bowl and knead by hand or in a stand mixer until smooth. Shape into a ball and place in a lightly oiled bowl.
Cover the dough and leave to rise in a warm place for 3–4 hours, until it has grown noticeably in size.
In the meantime, slice the vegetables and grill them in a frying pan or on a contact grill. Then marinate in a mixture of olive oil, balsamic vinegar, and dried Italian herbs and leave to rest.
Once the dough is ready, preheat the oven to 230 °C / 445 °F (convection). Generously oil the baking sheet and dust with polenta. Turn the dough out onto the sheet and carefully stretch it to the full size with oiled fingers. Brush with a little olive oil. Bake the pizza for 15–20 minutes, until it reaches your desired color.
Leave the pizza to cool slightly, then spread with the antipasti spread and top with the antipasti, artichokes, olives, capers, and fresh basil. Shave vegan parmesan on top.
