Bring the meats and cheeses of your favorite happy hour snack to dinner.
And here we are now with this charcuterie-inspiredpizza.
Hear me out: Store-bought pizza dough (from your deli) makes this focaccia-ish pizza incredibly easy.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
Ingredients
4Tbsp.olive oil, divided
All-purpose flour, for dusting surface
2(1-lb.)pkg.
refrigerated deli pizza dough, at room temperature
1(9-oz.)
pkg.fontina cheese, shredded
1/2cuppre-grated Parmesan cheese(from 1 [4-oz.]
1 1/2cupsmixedolives, cut in half
1/2cupthinly slicedoil-packed sun-dried tomatoes
1(3-oz.)pkg.
Coat bottom and sides of an 18- x 13-inch rimmed baking sheet with 2 tablespoons of the olive oil.
On a lightly floured surface, knead pizza dough together into 1 ball.
Roll and stretch dough into a large rectangle, roughly the same size as prepared pan.
Place dough in prepared pan, stretching and pressing dough to fit in an even layer.
Press fingers into dough to create dimples all over surface; drizzle with remaining 2 tablespoons olive oil.
Sprinkle evenly with remaining cheeses.
Bake in preheated oven until crust is golden brown, 15 to 20 minutes.
Sprinkle with Marcona almonds, if desired.
Let cool 5 minutes before slicing.
