Yield: 20 servings.
20 10” pieces of 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, cut into small dice
3 3/4 cups fresh ripe tomatoes, seeded and cut into small dice
2 1/2 cups scallions, chopped
3 3/4 cups feta cheese, crumbled
Warm pita in a sautè pan or on a preheated grill. Remove to a broiler-safe plate or tray. Using the following portions, layer ingredients atop the pita in pizza fashion, beginning with pesto: 2 Tbsp. basil pesto, 4 Tbsp. smoked turkey, 3 Tbsp. feta. Heat in an overhead broiler or salamander until all ingredients are warm and the cheese is hot. Slice pita into wedges and garnish with an assortment of fresh vegetables or a small salad.
Recipe Provided By: Chef Victoria Butcher, Pearl Street Grill, Denver.
Photo Credit: National Turkey Federation