Yield: 6 servings
|1 pounds||Ground turkey|
|½ cup||Seasoned bread crumbs|
|1 cup||Pace Picante Sauce|
|1 teaspoon||Oregano leaves, crushed|
|4||Garlic cloves, minced|
|1 medium||Zucchini, thinly sliced|
|1 cup||Thinly sliced mushrooms|
|1 small||Green pepper, chopped|
|1 tablespoon||Olive oil|
|1 can||Tomato paste (6 oz)|
|⅓ cup||Sliced ripe olives|
|¼ cup||Grated Parmesan cheese|
|1 cup||Shredded mozzarella cheese|
Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese.
Combine turkey, crumbs, ¼ cup of the Pace Picante Sauce, ¼ teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well.
Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining ¾ cup Pace Picante Sauce, tomato paste, olives and remaining ¾ teaspoon oregano. Simmer 5 minutes or until thickened.
Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce.