Crusty Provençal Pizza

Oxmoor House
18 appetizer servings.


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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 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. Cut into 18 rectangles.

Created date

August 2009

Nutritional Information

Calories 188
Caloriesfromfat 58 %
Fat 12.2 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 11.5 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 362 mg
Calcium 0.0 mg