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Smoky Turkey and Roasted Grape Pizza
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- For the Pesto:
- 1/4 cup toasted pistachios
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 1 cup baby arugula (lightly packed)
- 1 cup basil leaves (lightly packed)
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- For the Pizza:
- All-purpose flour (for dusting surface)
- 1 22-ounce pizza dough, room temperature
- 1 cup torn mozzarella cheese (about 1/4 pound)
- 2 cups shredded cooked turkey or rotisserie
- chicken
- 1 1/4 cups red seedless grapes (halved)
- 1 1/2 cups about 1/2 pound torn smoked
- mozzarella cheese
- 1 cup baby arugula (lightly packed)
- 1 teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 450°F. Place the pistachios, garlic, salt, arugula, and basil in a small food processor and pulse until the nuts are ground and the greens are chopped. With the machine on, slowly stream in the olive oil and process until the pesto is smooth. Transfer to a small bowl and stir in the Parmesan cheese.
- Dust a rimmed baking sheet or pizza stone with flour and form the pizza dough into a large round or rectangle. Spread the dough with the pesto and top with the fresh mozzarella, shredded turkey, grapes, and smoked mozzarella.
- Bake for 20 to 23 minutes or until the crust is golden brown and the cheese is bubbly. Top with the arugula and black pepper and serve.
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