Crusty Provençal Pizza

Ingredients

• 1.5 cups firmly basil leaves fresh packed
• 2 cloves garlic cut in half
• 6 ounce marinated artichoke hearts drained chopped
• 0.3 cup olive oil 
• 0.8 cup parmesan cheese divided freshly grated
• 1 cup bell pepper diced sweet red
• 10 ounce pizza dough refrigerated canned
• 6 ounces mozzarella cheese shredded
• 0.5 pound turkey smoked cubed
• 0.7 cup walnuts divided toasted chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• knife

Directions

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.
4. Sprinkle with mozzarella cheese, turkey, red pepper, artichoke, remaining 1/4 cup Parmesan cheese, and remaining 1/3 cup walnuts.
5. Bake, uncovered, at 425 for 30 minutes or until crust is golden and cheese melts.
6. Cut into 18 rectangles.