Crusty Provencal Pizza


1 (10-ounce) can refrigerated pizza dough

1 1/2 cups firmly packed fresh basil leaves

3/4 cup freshly grated Parmesan cheese, divided

2/3 cup chopped walnuts, toasted, and divided

2 cloves garlic, cut in half

1/3 cup olive oil

1 1/2 cups (6-ounces) shredded mozzarella cheese

1/2 pound smoked turkey, cubed

1 cup diced sweet red pepper

1 (6-ounce) jar marinated artichoke hearts, drained and chopped


Unroll pizza dough, and press into bottom of 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 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 425F for 30 minutes or until crust is golden and cheese melts. Cut into 18 rectangles.

Yield: 18 appetizer servings

Light & Delicious 1994 Recipe

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