Tuxedo Turkey Pizza
Before we dive into this new recipe, it is important to note that I am an avid pizza lover. I have a passion for pizza that goes well beyond the freezer or Friday night take-out. In fact, I even have a personal ranking system for take-out pizza based on taste, crunch, and overall ‘cheese coverage’. Needless to say, I am a pizza-snob. So when I came across this recipe, I was hesitant to substitute traditional pizza sauce with Italian Dressing and mayonnaise. Boy was I in for a revelation!
Winner of the Best Dressed Sandwich Contest. Created by Chefs Karen Putman and Cheryl Cassady of the Argosy Casino in Kansas City, Missouri.
- 2 Tbls. Dry-pack sundried tomatoes julienned
- ½ C. Fresh mushrooms sliced
- 1 2.25 Oz. Can Ripe olives drained, sliced
- ¼ C. Red onion finely chopped
- 3 Tbs. Fat-free White Wine Vinaigrette or Italian salad dressing
- 3 Tbs. Mayonnaise or salad dressing
- 1 16 oz. Loaf Herb focaccia bread or prebaked boboli crust
- 8 Oz. Turkey or chicken strips cooked, boneless, skinless
- 2 Slices /2 Oz. Provolone cheese cut into strips
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Preheat oven to 350° F.
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Soak tomatoes in hot water for 30 minutes. Drain and set aside.
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Combine mushrooms, olives, red onion and dressing. Set aside.
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Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese. Place focaccia on foil-lined pizza or cookie sheet.
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Heat at 350° F. until cheese is melted and focaccia is heated thoroughly (about 5 minutes).
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Top sandwich with mushroom mixture. Cut into wedges and serve with fresh fruit.
Per Serving: 533 calories, 21g fat, 35% of calories from fat, 59mg cholesterol, 1072mg sodium, 55g carbohydrate, 3g (13% of Daily Value) fiber, 31g protein, 181 IU (4%) Vitamin A, 1.4mg (2%) Vitamin C, 247mg (25%) calcium, 4mg (23%) iron. To reduce fat: Use low-fat or fat-free mayonnaise, salad dressing or cheese and reduce amount of olives or substitute with drained, sliced artichoke hearts. Yield: 4 Servings.
