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Crusty Provencale Pizza

Healthycooking's picture
  Canned refrigerated pizza dough 10 Ounce (1 Can)
  Firmly packed fresh basil leaves 1 1⁄2 Cup (24 tbs)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs), divided
  Chopped walnuts 2⁄3 Cup (10.67 tbs), toasted and divided
  Garlic 2 Clove (10 gm), cut in half
  Olive oil 1⁄3 Cup (5.33 tbs)
  Shredded mozzarella cheese 6 Ounce (1 1/2 Cups)
  Smoked turkey 1⁄2 Pound, cubed
  Diced sweet red pepper 1 Cup (16 tbs)
  Marinated artichoke hearts 6 Ounce, drained and chopped (1 Jar)

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4174 Calories from Fat 2351

% Daily Value*

Total Fat 290 g445.6%

Saturated Fat 62.1 g310.7%

Trans Fat 0 g

Cholesterol 216.7 mg72.2%

Sodium 3739.1 mg155.8%

Total Carbohydrates 218 g72.6%

Dietary Fiber 47 g188.1%

Sugars 15 g

Protein 175 g350.2%

Vitamin A 506.7% Vitamin C 430.3%

Calcium 440.2% Iron 193.2%

*Based on a 2000 Calorie diet

Crusty Provencale Pizza Recipe