1 (10-ounce) can refrigerated ready-made pizza crust
2 tablespoons olive oil
1 pound turkey cutlets, cut into 1/2 inch strips
2 cloves garlic, minced
1/2 medium red onion, thinly sliced
1 medium zucchini, cut in half lengthwise and sliced
1 medium yellow squash, cut in half lengthwise and sliced
4 medium plum tomatoes, seeded and diced
1/4 cup chopped dry-packed sun-dried tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 teaspoons grated lemon peel
1 1/2 cups shredded Mozzarella cheese, divided
1 (2 1/4-ounce) can sliced ripe black olives, drained


1. Preheat oven to 400 degrees F. Roll or pat pizza dough into circle approximately 10 inches in diameter. In a 9-inch round cake pan, sprayed with cooking spray, press dough to cover bottom and 1/2 inch up the side of pan. Prick bottom all over with tines of fork. Bake dough about 8 to 10 minutes or until lightly golden.
2. In a large skillet over medium-high heat, heat olive oil, add turkey, garlic and onion, cook about 3 to 4 minutes or until onion is soft. Add zucchini and squash, cook about 2 to 3 minutes or until crisp-tender. Stir in plum tomatoes and sun-dried tomatoes, oregano, basil and lemon peel. Remove from heat and set aside.
3. Sprinkle pizza crust with half of cheese and top with turkey mixture. Sprinkle remaining cheese and olives over turkey mixture. Bake pizza about 6 minutes, or until until cheese melts and topping is heated through.

Prebaking the dough before adding the toppings prevents a soggy crust.

Prebaking the dough before adding the toppings prevents a soggy crust.

Deep-Dish Mediterranean Turkey Pizza
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