Crusty Provencale Pizza Recipe
Ingredients
| Pizza dough | 1 Can (10oz), refrigerated | |
| Basil leaves | 1 1/2 Cup (16 tbs), firmly packed | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Walnuts | 2/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), cut in half | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Turkey | 1/2 pound, smoked | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| 1 (6-ounce) jar marinated artichoke hearts, drained and chopped | ||
Directions
Unroll pizza dough, and press into bottom of a greased 13- x 9- x 2-inch pan.
Set aside.
Position knife blade in food processor bowl; add basil, 1/2 cup Parmesan cheese, 1/3 cup walnuts, and garlic.
Process 1 minute or until smooth, scraping sides of processor bowl once.
With processor running, pour olive oil through food chute in a slow, steady stream until combined.
Spread basil mixture over pizza dough, leaving a 1/2-inch border on all sides.
Sprinkle with mozzarella cheese, turkey, red pepper, artichoke, remaining 1/4 cup Parmesan cheese, and remaining 1/3 cup walnuts.
Bake, uncovered, at 425° for 30 minutes or until crust is golden and cheese melts.
Set aside.
Position knife blade in food processor bowl; add basil, 1/2 cup Parmesan cheese, 1/3 cup walnuts, and garlic.
Process 1 minute or until smooth, scraping sides of processor bowl once.
With processor running, pour olive oil through food chute in a slow, steady stream until combined.
Spread basil mixture over pizza dough, leaving a 1/2-inch border on all sides.
Sprinkle with mozzarella cheese, turkey, red pepper, artichoke, remaining 1/4 cup Parmesan cheese, and remaining 1/3 cup walnuts.
Bake, uncovered, at 425° for 30 minutes or until crust is golden and cheese melts.
Chef
