Check out how to turn your favorite pizza into a sandwich with this antipasto pizza sandwich recipe. A great idea for lunch or dinner.
2 cans (13.8 oz. ea.) refrigerated pizza dough
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 jar (7.5 oz.) sun-dried tomatoes packed in oil, drained and coarsely chopped (about 2/3 cup)
1/2 cup drained and chopped marinated artichoke hearts
1 lb. assorted sliced deli meats (ham, salami and/or pepperoni)
8 ounces sliced provolone cheese
1/2 cup drained sliced roasted red peppers
1/2 cup sliced marinated mushrooms
1/2 cup assorted chopped olives
3 cups shredded iceberg lettuce leaves
Roll out pizza dough into two 10 x 14-inch rectangles. Bake as directed. Cool and trim edges if needed.
Meanwhile, process Hellmann's® or Best Foods® Real Mayonnaise, sun-dried tomatoes and artichokes in food processor until almost smooth.
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.