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Smoked Turkey Pesto Pizza




Source of Recipe


Bon Appetit - August 1998


Recipe Introduction


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


List of 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



Recipe



* 3/4 cup warm water (105°F to115°F)
1 teaspoon honey
1 envelope dry yeast
2 cups bread flour
1 1/2 teaspoons olive oil
3/4 teaspoon salt

Place 3/4 cup warm water and honey in processor. Sprinkle yeast over; let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt. Process until dough forms. Turn dough out onto lightly floured surface. Knead until smooth, about 5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Makes 2 pizza crusts.

PIZZA PREPARATION:
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.

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.

Makes 2 pizzas.