© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
32 Slices TURKEY BACON
8 8 to 9-inch uncooked pizza crusts
8 oz sun dried tomatoes in olive oil, cut into thick slices
8 oz pitted Kalamata olives, coarsely chopped
12 oz qtered marinated artichoke hearts
Fresh basil leaves As needed
Fresh oregano leaves As needed
Freshly ground black pepper As needed
24 oz Feta cheese, crumbled
Preheat oven to 450 degrees F. Prepare turkey bacon according to directions. Cut into 1-inch size pieces and drain on paper towels.
Brush each uncooked pizza crust with olive oil from sun-dried tomatoes. Top with Kalamata olives, sun-dried tomato slices, artichoke hearts, basil, oregano, ground pepper and bacon pieces. Cover each pizzette evenly with 3 ounces crumbled Feta cheese.
Bake in oven until bottom crust is browned and cheese is melted, approximately 6 minutes.
Serve on individual plates with a sprig of fresh basil for garnish.