© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY CUTLETS, cut in 1/2 inch strips
1 tsp minced garlic
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 lb eggplant, cut into thin 1/2-inch slices lengthwise
1 zucchini, cut into 1/2-inch slices lengthwise
1 Red bell pepper, cut in half and seeded
1 Medium onion, qtered lengthwise
Vegetable cooking spray
1 Italian bread shell, Thin crust (12-inch diameter)
1 c humus
1 Package (4 oz) goat cheese, cut into 1/2-inch slices then qtered
Prepare grill for direct heat cooking.
In small bowl combine turkey, garlic, oregano, salt, and pepper; cover and refrigerate.
Grill eggplant, zucchini, pepper, and onion 5 minutes per side or until surfaces are blackened and just tender. Cool slightly.
In medium non-stick skillet sprayed with vegetable oil, over medium-high heat, saute turkey mixture 3 to 4 minutes or until lightly browned and no longer pink in center.
Place pizza shell on (10 x 15 x 2 inch) baking pan. Spread humus over shell. Top with vegetables, turkey mixture, and cheese. Bake at 450 degrees (Fahrenheit) 5 to 10 minutes or until cheese is melted. *HUMUS* (Makes 1 Cup) 1. In food processor (fitted with metal blade) combine the following ingredients and process until mixture is smooth: 1 Large clove garlic 1 Can (8 ounces) chick peas, drained, liquid reserved 1 Tablespoon tahini** 1- 1/2 Tablespoons lemon juice *One cup of deli-prepared Humus may be substituted. **Tahini is sesame seed paste...available in Middle Eastern food stores or the gourmet section of many grocery stores.
284 Total Calories
8 g Total Fat
25 % Daily Total Fat
49 g Cholesterol
504 mg Sodium
29 g Total Carbohydrates
24 g Protein