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Here’s another unique way to utilize smoked turkey and turn this usually dairy treat into finger food with a twist.
Serves 6–8
3 cups flour
1 tablespoon Gefen Dry Yeast
1/2 teaspoon salt
1 teaspoon sugar
1 and 1/2 cups water
2 tablespoons oil
1 onion, chopped
2 tablespoons oil
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
3 red peppers, diced
4 tomatoes, diced
3 tablespoons Tuscanini Tomato Sauce
1/2 teaspoon cumin
1/2 teaspoon hot chili pepper
1/2 teaspoon cayenne pepper (optional)
1 teaspoon sugar
salt, to taste
pepper, to taste
6 thin slices of smoked turkey
oil, for sautéing
4 plum tomatoes, sliced
handful of sliced Gefen Olives
Prepare the dough first when making this dish. Put the flour, yeast, oil, sugar, and water into mixer bowl. Process for 1 minute.
Add the salt and knead by hand until the dough is nice and soft. Cover and let rise for an hour in a warm place.
Meanwhile, prepare the sauce: Sauté onion in oil until golden.
Add garlic and sauté 1 minute more.
Add the peppers and sauté until soft.
Add the tomatoes to the pan. Sauté another five minutes, stirring constantly.
Add tomato sauce and spices, and adjust seasoning to taste. Remove from heat.
In a clean frying pan, sauté the smoked turkey strips for 3–5 minutes, until crispy.
Cut two of the slices into 1-inch (2-cm) squares, and the rest into thin strips.
Preheat oven to 350°F (180°C).
Roll out the pizza dough into 6-inch (15-cm) circles and place in a lined baking sheet.
Spread with tomato-chili sauce. Arrange the plum tomato slices on top and place in oven. Bake for 10 minutes.
Remove from oven and arrange the turkey squares on top of the tomatoes. Place the strips in the center of the pizza.
Scatter the olives on top. Return to oven for an additional 15 minutes.
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