Crusty Provençal Pizza

• 1 (10-ounce) can refrigerated pizza dough
• 1 1/2 cups firmly packed fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese, divided
• 2/3 cup chopped walnuts, toasted and divided
• 2 cloves garlic, cut in half
• 1/3 cup olive oil
• 1 1/2 cups (6 ounces) shredded mozzarella cheese
• 1/2 pound smoked turkey, cubed
• 1 cup diced sweet red pepper
• 1 (6-ounce) jar marinated artichoke hearts, drained and chopped

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. Sprinkle with mozzarella cheese, turkey, red pepper, artichoke, remaining 1/4 cup Parmesan cheese, and remaining 1/3 cup walnuts. Bake, uncovered, at 425u0b0 for 30 minutes or until crust is golden and cheese melts. Cut into 18 rectangles.

basil, freshly grated parmesan cheese, walnuts, garlic, olive oil, mozzarella cheese, turkey, sweet red pepper, hearts

Taken from www.myrecipes.com/recipe/crusty-provenal-pizza (may not work)