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Epicurious

Smoked Turkey-Pesto Pizza

3.9

(9)

At the restaurant, this pizza is made with smoked chicken, but turkey is easier to get and works just as well.

Recipe information

  • Yield

    Makes 2 pizzas

Ingredients

6 unpeeled garlic cloves
3 tablespoons olive oil
Cornmeal
Pizza Dough
6 tablespoons purchased pesto
1 cup grated mozzarella cheese
1/4 cup grated provolone cheese
1 cup 2 x 1/4 x 1/4-inch strips smoked turkey (about 4 ounces)
1 6 1/2-ounce jar marinated artichoke hearts, drained, sliced
6 1/4-inch-thick slices fresh mozzarella cheese, each cut into quarters
1 plum tomato, seeded, chopped

Preparation

  1. Step 1

    Preheat oven to 350°F. Place garlic in small dish. Drizzle 2 tablespoons oil over. Bake until garlic is very tender and golden brown, about 20 minutes. Remove garlic from oven and cool. Peel garlic cloves; chop. Set garlic aside. Increase oven temperature to 475°F.

    Step 2

    Dust 2 large baking sheets with cornmeal. Roll and stretch each Pizza Dough ball on lightly floured surface to 9- to 10-inch circle. Place crusts on prepared baking sheets. Brush edges of crusts with 1 tablespoon olive oil. Spread 3 tablespoons pesto over each crust, leaving 1/2-inch border. Divide grated mozzarella and provolone, then turkey, artichoke hearts, garlic and sliced mozzarella between crusts.

    Step 3

    Bake pizzas until cheese melts and bottom of crusts is golden, about 15 minutes. Remove pizzas from oven. Sprinkle chopped tomato over.

TagsPizzaTurkeyPoultryMozzarellaCheeseDairyProvoloneMainDinnerWeeknight MealsBakingBon Appétit
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