1 lb Ground turkey
1/2 c Seasoned bread crumbs
1 c Pace Picante Sauce
1 ts Oregano leaves, crushed
4 Garlic cloves, minced
1 md Zucchini, thinly sliced
1 c Thinly sliced mushrooms
1 sm Green pepper, chopped
1 tb Olive oil
1 cn Tomato paste (6 oz)
1/3 c Sliced ripe olives
1/4 c Grated Parmesan cheese
1 c 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, 1/4 cup of the Pace Picante Sauce, 1/4 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 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 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.