Tuxedo Turkey Pizza



2/3 c dry-packed sundried tomatoes, julienned

2-1/2 c fresh button mushrooms, sliced

12 oz ripe olives, drained and sliced

1-1/4 c red onion, finely chopped

1 c white wine vinaigrette

1 c mayonnaise

5 1-lb Loaves herb focaccia bread or prebaked Boboli crust

2-1/2 lbs COOKED TURKEY, boneless, skinless and cut into strips

10 oz Provolone cheese, sliced and cut into strips



Soak sun-dried tomatoes in hot water for 30 minutes. Drain and reserve.

Combine mushrooms, olives, red onion and vinaigrette. Reserve.

Spread 3 tablespoons mayonnaise on each focaccia crust. Top each with 2 tablespoons julienned tomatoes, 1/2-pound turkey slices and 2-ounces cheese.

Place focaccia on sheet pans lined with parchment paper. Heat in a 350 degree F oven until cheese is melted and focaccia are heated thoroughly (about 5-7 minutes).

Divide reserved mushroom mixture equally among the 6 focaccia,, piling mushroom mixture into the center of each.

Cut each pizza crust into 4 wedges.

Nutrition Facts

533 Total Calories

21 g Total Fat

35 % Daily Total Fat

59 g Cholesterol

1072 mg Sodium

55 g Total Carbohydrates

31 g Protein