- 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
- 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.