Recipes

Ingredients

• 2 cups (500 mL) + 2 tbsp (30 mL) all-purpose flour
• 1 tbsp (15 mL) dried onions (optional)
• 1 tbsp (15 mL) instant yeast
• 1 tbsp (15 mL) sugar
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) lukewarm water (120°F to 130°F/49°C to 54°C)
• 1/2 cup (125 ml) prepared basil pesto
• 3 ripe Roma tomatoes, sliced
• 1 ball (170 g) fresh mozzarella, torn into bite- sized chunks
• 1/2 cup (125 mL) shredded smoked Gouda cheese
• 1 pkg (150 g) Lilydale® Oven Roasted Turkey Breast Strips
• 1 tsp (5 mL) dried oregano

Directions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour, dried onions, if using, yeast, sugar and salt. Add water to the bowl and mix to combine. Form dough into a ball and let rest in an oiled bowl covered with a damp tea towel or plastic wrap for 20 minutes.
3. Spread dough onto a greased baking sheet no larger than 17- x 11-inches (43 x 28 cm). Spread pesto over the top. Arrange tomatoes, mozzarella, Gouda and Lilydale® Oven Roasted Turkey Breast Strips over the pesto. Sprinkle with oregano.
4. Bake for 20 to 35 minutes or until dough is crisp and golden and cheese is bubbly. Serve and enjoy!