Turkey and Artichoke Pizza

  • 8 slices of Ingham Oven Roasted Turkey Breast, roughly chopped
  • 4 small pita bread
  • 4 small bocconcini, finely sliced
  • 16 cherry tomatoes, finely sliced
  • 170g jar of marinated artichoke hearts, drained and finely sliced
  • 2 tablespoons parmesan, finely grated
  • 8 basil leaves
  • 2 teaspoons extra virgin olive oil
  • 3 cups fresh garden salad
  • 1 teaspoon balsamic vinegar

Place pita bread onto a baking tray lined with baking paper. Arrange the chopped turkey slices over the bread and then top with the bocconcini, cherry tomatoes and artichoke hearts. Sprinkle with a little parmesan and place into the oven. Bake for 20 minutes, or until the bread is crisp. Remove and garnish with basil leaves and 1 teaspoon of extra virgin olive oil on top of the pizza. Serve with a side of fresh garden salad drizzled with remaining oil and balsamic vinegar.

Features

  • General Turkey Tips
  • Today's Classic. And so Easy!
  • The Perfect Protein

Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.