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Crusty Provençal Pizza

Yield 18 appetizer servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Unroll pizza dough, and press into bottom of a greased 13- x 9- x 2-inch pan. Set aside.

  2. 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.

  3. 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.

Light and Luscious