Serves: 4

 

Ingredients:

4 pieces pita bread (or your favorite pizza dough recipe)
4 tbsp extra virgin olive oil
2 c Tomato-Bacon-Caper Sauce* (recipe below)
2 c turkey meat, diced into ½ inch pieces
12 cremini mushrooms, sliced thinly
1 c manchego cheese, grated
2 c baby arugula leaves, washed and dried
¼ c Parmesan cheese, grated
salt and pepper - to taste

Method:

Brush both sides of pita bread with 2 tbsp. of olive oil. Place the pitas on a hot grill and lightly toast on one side. Remove the pita and place grilled side up on a sheet pan.  Equally spread the tomato-bacon-caper sauce among the four pita pizza crusts. Equally divide the turkey, mushrooms and manchego cheese into four portions and spread over the tomato sauce, with the cheese going on last. Return the pizzas to the grill, placing them preferably away from the hot direct flame. Cook the pizzas until the bottom is crisp and the cheese is melted. Remove the pizzas from the grill to a cutting board. Cut each pizza into four pieces. In a small bowl toss the arugula and parmesan cheese with 2 tbsp. of olive oil and salt and pepper. Cover each pizza with a mound of arugula. Serve immediately.

Tomato- Bacon-Caper Sauce Recipe*

Ingredients:

¼ c extra virgin olive oil
2 cloves garlic, chopped finely
¼ c red onions, diced
10-12 Roma tomatoes, peeled, halved, seeded and chopped
8 slices bacon, cooked till crisp and then crumbled
1 tsp chopped fresh thyme leaves
2 tsp capers
salt and pepper – to taste

Method:

Place the olive oil, garlic and onions into a cold sauté pan. Place over medium-low heat and bring to a simmer, cooking it until it is soft and fragrant.) Then add the tomatoes, salt and pepper.  Cook until the tomatoes release their water and begin to thicken.  Then add the bacon, thyme leaves and capers. Set aside to cool.

Courtesy: Chef Greg Hardesty/Recess and Room Four