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| Herbed Turkey Pesto Pizza |
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Number of servings: 12
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| Ingredients |
| 5 1/4 lb. | Pizza dough |
| 3 c. | Red bell pepper, in bite-size strips |
| 3 c. | Green bell pepper, in bite-size strips |
| 12 slice(s) | Red onion |
| 1 1/2 lb. | Perdue® Pan Roasted Rotisserie Turkey Breast, in julienne strips |
| 1 1/2 lb. | Monterey jack cheese, shredded |
| 1 c. | Fresh basil leaves |
| 1 c. | Fresh cilantro leaves |
| 1 c. | Parsley sprigs |
| 1 tbsp. | Minced garlic |
| 1 1/3 c. | Olive oil |
| 3/4 c. | Grated parmesan cheese |
| 1/4 c. | Lemon juice |
| 1 c. | Walnuts, chopped |
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| Preparation |
1. Place basil, cilantro, parsley, herbs, garlic, oil, cheese, lemon juice and walnuts in a food processor bowl. Cover and process until well-blended. Makes 2-1/2 cups pesto.
2. For each pizza, use 7 oz. of the pizza dough to make an 8" or 9" crust. Brush lightly with oil.
3. Brush 1-1/2 oz. (3 Tbsp.) of the Pesto over crust.
4. Saute 1 oz. (1/4 c.) each of red and green bell peppers and 1 slice onion until tender; drain.
5. Sprinkle 2 oz. (1/2 cup) turkey, and the drained sautéed vegetables over pizza. Sprinkle 2 oz. (1/2 cup) cheese over pizza.
6. Bake at 425°F for 13–15 minutes or until crust is golden brown and filling is bubbly. Serve immediately.
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| Applicable PERDUE® Product Codes
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| 75274 |
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