By Beacon Staff

The name is misleading, but I’ve been unable to find a better one to describe this deep-dish turkey pizza recipe. It’s a great dish with unexpected flavors that are perfect on a fall day after raking leaves. Very filling so a side salad is all that is needed for a great dinner.

2 Tbsp. Olive Oil
2 stalks of celery, chopped
1 medium red onion, chopped
1 large red pepper, diced
1 tsp. dried rosemary, crushed
fresh ground pepper
4 C. (about 1 ½ lbs) of cooked turkey breast cut in chunks
2 C. shredded Swiss cheese
1 C. mushrooms, sliced
1 pkg. (1.6 oz) mushroom soup mix
1 pkg. (16 oz) hot roll mix

• In a skillet over medium heat, sauté celery, onion, red pepper, mushrooms, rosemary and pepper until vegetables are tender (about 10 minutes).
• Mix the sautéed vegetable mixture with turkey, all but ¼ cheese, and soup mix.
• Preheat oven to 425 F.
• Grease a 12” casserole dish.
• Prepare hot roll mix as package directs for pizza crust. Remove 1/2 cup of dough and set aside. Place the remaining dough in casserole dish stretching to cover bottom and sides.
• Bake the dough for five minutes and remove from oven.
• Add turkey and vegetable mixture to casserole and sprinkle with remaining 1/4 cup of cheese. Roll the remaining dough into 6 strips and lay across prepared casserole in a crisscross fashion.
• Bake 25 minutes until crust is golden.