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
Preparation
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.
