Is it a salad? Is it pizza? It's both! And we think that makes it perfect for brunch, lunch, or dinner. Fancy or casual! Make it any way you like, and we promise it will become a regular in your meal rotation!
Prepare pizza dough. We stretched ours on a floured surface and baked it at 425 for 12 minutes on a cookie sheet.
Combine oil, basil, red pepper flakes, cheese, olives, and undrained artichoke hearts in a medium sized bowl. Stir to mix. Marinate in refrigerator for 2-3 hours, stirring once or twice
Meanwhile, cook broccoli and green beans in large saucepan of boiling water for 1 minute. Drain and plunge into ice water to stop cooking and chill. Drain. Refrigerate.
About 30 minutes before serving, add broccoli, green beans, vinegar, shallot, pepper, radishes, and salami to marinated cheese mixture. Toss to mix.
Arrange tomato wedges around outside edge, overlapping them slightly. Spread lettuce over pizza bread to cover the center. Sprinkle salt and pepper over antipasto mixture to taste, and then using a slotted spoon, spoon the mixture over lettuce. Drizzle any remaining dressing from the bowl over the tomatoes. Garnish with sprouts and sprinkle with parsley.
Serve immediately using a serrated knife to slice.
We ate some pizza, and then as an experiment, put it back in the oven for 12 minutes at 350. We loved the slightly charred antipasto and melted cheese. So many options!