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
Preheat oven to 350° F.
Soak tomatoes in hot water for 30 minutes. Drain and set aside.
Combine mushrooms, olives, red onion and dressing. Set aside.
Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese. Place focaccia on foil-lined pizza or cookie sheet.
Heat at 350° F. until cheese is melted and focaccia is heated thoroughly (about 5 minutes).
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.