Antipasto Pizza

• 2 Tablespoons Olive Oil, Divided
• 2 packages Refrigerated Biscuits - 16.3 Oz. Each
• 1/2 cups Pepperoncini Peppers
• 6 ounces, weight Black Olives, Canned, Chopped Or Sliced
• 12 ounces, weight Marinated Artichoke Hearts, Can, Chopped
• 1 cup Roasted Red Peppers, Chopped
• 1 cup Ham, Chopped Small
• 1 cup Shredded Mozzarella Cheese
• 2 cloves Garlic, Pressed
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Parmesan Cheese

1. First brush your pizza stone with 1 Tablespoon of olive oil.
2. Then cut up your biscuits, each biscuit divided into sixths.
3. Place the little biscuit pieces closely, completely covering the pizza stone.
4. Brush the top with 1 Tablespoon of olive oil and bake for 15 minutes in a preheated 400F oven.
5. Now cut up all your veggies and meat.
6. Pat dry.
7. Mix together the veggies and meat with mozzarella cheese, garlic, salt and pepper tumbling it all together.
8. Sprinkle this mixture onto the pizza crust, carefully covering the whole crust.
9. Bake about 6 minutes in the 400F oven until dough is browned and cheese is melted.
10. Sprinkle with parmesan cheese.

olive oil, pepperoncini peppers, weight black olives, hearts, red peppers, ham, mozzarella cheese, garlic, salt, pepper, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/antipasto-pizza/ (may not work)