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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This appetizer showcases a unique combination of ingredients. You may use prepared pesto to cut down on preparation time, then adjust the rest of the ingredients accordingly. Ingredients:
1 (10 ounce) can pizza dough, refrigerated |
1 1/2 cups basil leaves, fresh and firmly packed into measuring cup |
3/4 cup parmesan cheese, freshly grated and divided |
2/3 cup walnuts, chopped, toasted, and divided |
2 garlic cloves, cut in half |
1/3 cup olive oil |
1 1/2 cups mozzarella cheese, shredded |
8 ounces smoked turkey, cubed |
1 cup sweet red pepper, diced |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
Directions:
1. Unroll pizza dough, and press into the bottom of a greased 9x13 pan. Set aside.
2. Position knife blade in food processor bowl; add basil, 1/2 cup Parmesan cheese, 1/3 cup toasted walnuts, and garlic. Process 1 minute or until smooth, stopping once to scrape down sides. With processor running, pour olive oil through food chute in a slow steady stream until combined.
3. Spread basil mixture over pizza dough, leaving 1/2 inch border on all sides. Sprinkle with mozzarella cheese, turkey, red pepper, artichokes, remaining 1/4 cup Parmesan, and remaining 1/3 cup walnuts.
4. Bake, uncovered, at 425^ for 30 minutes or until crust is golden and mozzareella cheese melts.
5. Cut into rectangles.
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