Crusty Provencale Pizza
|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.
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.