20 10-inch Pieces pita bread
2-1/2 Cups prepared basil pesto
5 Cups FULLY COOKED SMOKED TURKEY BREAST, diced
3-3/4 Cups cooked artichoke hearts, coarsely chopped
3-3/4 Cups portabella mushrooms, small dice
3-3/4 Cups fresh ripe tomatoes, seeded and small dice
2-1/2 Cups scallions, chopped
3-3/4 Cups Feta cheese, crumbled
1. Warm pita in a sauté pan or on a preheated grill. Remove to a broiler safe plate or tray.
2. Using the following portions, layer ingredients atop the pita in pizza fashion, beginning with pesto; 2 tablespoons basil pesto, 4 tablespoons smoked turkey, 3 tablespoons each of artichoke hearts, mushrooms and tomatoes, 2 tablespoons scallions and, finally, 3 tablespoons Feta.
3. Heat in an overhead broiler or salamander until all ingredients are warm and the cheese is hot.
4. Slice pita into wedges and garnish with an assortment of fresh vegetables or small salad.
National Turkey Federation