Glamour Girl Antipasti Pizza

Maybe it was taking my grandson Noah to a matinee to see The Adventures of Tintin yesterday or spending a few days with him and an overnight with his brother JD last week but it started me thinking about having all three of them for New Year's Eve and what, of course, we're going to eat.  Thank you Martha Stewart Recipes for being a great source of holiday ideas and for a creative recipe for Antipasti Pizza.  I think mini pizzas make a nice appetizer for grown ups but it doesn't take too much effort to have a little fun with these guys to give them personality and a sense of humor.  Glamour girl was sort of an accident but with her big luscious red lips, Gucci sunglasses and a thin wedge of artichoke sliding off her puffy face, I think she looks pretty good.

This guy on top looks a little goofy with his eyes both on one side, almost a look alike for Elmo.  By the way try to see The Adventures of Tintin over the holiday vacation, it is such a creative action movie and we both loved it.  This guy below definitely looks bummed out and also a little like a fish.

I hope everyone has a wonderful holiday season and a very Happy New Year!

Ingredients and Directions for Antipasti Pizza
Adapted from Martha Stewart Recipes

1 Pound prepared pizza dough (I used Williams Sonoma Recipe for pizza dough made in a food processor)
2 Tablespoons olive oil
Sea salt and ground black pepper
1 Cup shredded mozzarella cheese
1/2 Cup pitted halved nicoise olives
1/2 Cup marinated artichoke hearts, sliced in thin wedges
1/2 Cup oil packed sun dried tomatoes, cut into strips

Preheat the oven to 450F degrees

Drizzle a few teaspoons of olive oil on two rimmed baking sheets and brush to lightly coat the sheets.  Divide the pizza dough into 32 pieces by first dividing into 4 equal pieces and rolling into ropes.  Cut each rope into 8 small pieces and flatten into round pizza shapes with the palm of your hand on a lightly floured counter.  Place pizzas on the baking sheets and brush with the remaining olive oil.  Season with sea salt and black pepper.  Divide up the olives, artichoke hearts and sun dried tomato strips on the mini pizza rounds.  Place a large pinch of shredded mozzarella on top of each one.
Pop the trays in the hot oven and bake until the cheese is bubbling and the dough is golden brown, especially on the bottoms- about 12-14 minutes.