6 Unpeeled garlic cloves
3 tb Olive oil
Cornmeal
Pizza Dough
6 tb Pesto
1 c Grated mozzarella cheese
1/4 c Grated provolone cheese
1 c 2 x 1/4 x 1/4-inch strips
Smoked turkey
6 1/2 oz Jar marinated artichoke
Hearts, drained, sliced
6 1/4-inch-thick slices fresh
Mozzarella cheese, each cut
Into quarters
1 Plum tomato, seeded,
Chopped
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.
Recipe By: Bistro 921, Portland OR
(Google tells me that this was a restaurant in the Portland Hilton,
now occupied by HopCity Tavern + Market- JW)
