• 1 pound turkey cutlets, cut in thin strips
  • 2 cups thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon dried oregano leaves
  • 2 teaspoons olive oil
  • 1 Italian bread shell, thin crust (12-inch diameter)
  • 1 cup chopped tomatoes, drained
  • 12 Kalamata olives, pitted and slivered
  • 1 package (6 ounces) crumbled Feta cheese


In large bowl combine turkey strips, onion, parsley, lemon pepper, garlic and oregano.

In large non-stick skillet, over medium-high heat, saute mixture in oil 5 to 7 minutes or until turkey is lightly browned and no longer pink in center.

Place pizza shell on (10 x 15 x 2 inch) baking sheet. Top with turkey mixture, tomatoes, olives and cheese. Bake at 450 degrees F for 10 to 12 minutes, or until heated throughout and cheese is melted.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9930

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