Antipasto Pizza / Italian Salad Pizza

Boboli is such a time saver and I really like the whole wheat version when I can find it.

1/4 lb Provolone, thinly sliced
1/4 lb Genoa Salami, thinly sliced
1/4 lb Ham, shredded
Parmesan and Romano Cheese, grated
1/4 lb Mozzarella, shredded
1/2 Head Lettuce, shredded
1 Tomato, chopped or sliced
1/4 Red Onion, chopped or thinly sliced
Salt and Pepper
Garlic Powder
Italian Hoagie Dressing
Boboli Crust


Pre-heat oven to 450. Place boboli crust on pan. Layer the following one at a time. Provolone, genoa, ham and then the mozzerella. Sprinkle with garlic powder salt and pepper. Place in oven for 15 mins. Remove pizza from oven and place shredded lettuce on top, then the red onion and tomato. Drizzle the hoagie dressing lightly on top and place back in the oven for additional 5 mins. Remove, cool slightly and enjoy!

Cook Time: 20 minutes


Temperature: 450° F

Tuscan Dip and a spin-off

Makes- 1/2 cup or 12 servings
Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Sour Cream (I like Daisy!)
1/2 cup finely chopped sun-dried tomatoes
1/2 cup chopped black olives
1/4 cup finely chopped red onions
1/4 cup drained roasted red peppers, chopped into medium pieces

Mix cream cheese and sour cream in medium bowl until well blended.

Add remaining ingredients; mix well. Refrigerate an hour, minimum.

Serve with crackers or cut-up fresh vegetables.

Tuscan was a dip I tried awhile ago and I just made a spin-off dip that I found somewhere a couple of weeks ago. The only difference to the original was spreading basil pesto (drained) on top of the sour cream/ cream cheese mixture that was spread out in a serving tray. Sun dried tomatoes, black olives, and red peppers stayed the same, red onion was omitted.

I liked both versions about the same, great with the flavored Wheat Thins that are out now.

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