Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm water (110° to 115°)1 teaspoon sugar5 tablespoons olive oil, divided1/3 cup pine nuts, chopped3 tablespoons minced fresh basil1-1/2 teaspoons salt, divided4 cups bread flour1 package (20 ounces) ground turkey1 medium onion, chopped1 medium green pepper, diced1 medium sweet red pepper, diced1 cup sliced fresh mushrooms2 garlic cloves, minced1 envelope ranch salad dressing mix1/2 teaspoon pepper1 can (3.8 ounces) sliced ripe olives, drained1/2 cup shredded Parmesan cheese3 cups shredded part-skim mozzarella cheese
Preparation
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in 1 tablespoon oil, nuts, basil and 1/2 teaspoon salt. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rest for 5 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan.
In a large skillet, cook the turkey, onion, peppers, mushrooms and garlic in 2 tablespoons oil over medium heat until meat is no longer pink; drain. Sprinkle with salad dressing mix, pepper and remaining salt.
Brush remaining oil over dough. Top with turkey mixture, olives and cheeses. Bake at 425° for 15-20 minutes or until cheese is melted and crust is golden brown.
