Tuxedo Turkey Pizza

This jazzy pizza was winner of the Best Dressed Sandwich Contest. Created by Chefs Karen Putman and Cheryl Cassady of the Argosy Casino in Kansas City, Missouri.

Recipe Ingredients:

2 tablespoons dry-pack sundried tomatoes, julienned
1/2 cup fresh mushrooms, sliced
1 (2.25-ounce) can ripe olives, drained, sliced
1/4 cup red onion, finely chopped
3 tablespoons fat-free White Wine Vinaigrette or Italian salad dressing
3 tablespoons mayonnaise or salad dressing
1 (16-ounce) loaf herb focaccia bread or prebaked boboli crust
8 ounces turkey (or chicken) strips, cooked, boneless, skinless
2 Slices (2 ounces) provolone cheese, cut into strips

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Soak tomatoes in hot water for 30 minutes. Drain and set aside.
3. Combine mushrooms, olives, red onion and dressing. Set aside.
4. Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese.
5. Place focaccia on foil-lined pizza or cookie sheet.
6. Bake until cheese is melted and focaccia is heated thoroughly (about 5 minutes).
7. Top pizza with mushroom mixture. Cut into wedges and serve with fresh fruit.

Makes 4 to 6 servings.

Tip: 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.

Nutritional Information Per Serving (1/4 of recipe): 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.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.