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Categories:
garlic olive oil cornmeal dough purchased pesto Mozzarella cheese Provolone cheese turkey hearts Mozzarella cheese tomato
Viewed: 86 - Published at: a year agoIngredients
- 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
Method
- Preheat oven to 350F.
- 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 475F.
- 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.
- Bake pizzas until cheese melts and bottom of crusts is golden, about 15 minutes.
- Remove pizzas from oven.
- Sprinkle chopped tomato over.
