1 lb Ground turkey; 1 ts Oregano leaves; dried
2 c All-purpose flour; 1/2 ts Basil leaves; dried
2 ts Baking powder; 1/2 ts Salt;
1/2 ts Baking soda; 1/2 c Green bell pepper; chopped
1/4 c Margarine or butter; 1/2 c Sliced fresh mushrooms;
1/2 c To 3/4 c skim milk; 1/4 lb Mozzarella cheese;grate 1cup
6 oz Can tomato paste;
Suggestion: for 2 servings, use a small aluminum foil pan about 4 x 8
inches or press a sheet of aluminum foil into a loaf pan and set the
foil pan on a cookie sheet. Measure half the other ingredients and
freeze the remaining 3 ounces of tomato paste for a future meal.
Preheat the oven to 425 F. Cook the ground turkey in a large nonstick
skillet over medium heat until cooked through. Stir occasionally.
Combine flour, baking powder, and margarine in a bowl. Cut the
margarine into the flour with a fork until the mixture resembles
coarse meal. Add enough milk to make a soft, elastic dough (like
biscuit dough). Press the dough into the sides and bottom of an
8-inch square baking pan.
Combine the tomato paste and seasonings and spread over the dough.
Crumble the ground turkey over the sauce. Sprinkle on the green
pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the
crust is brown and crisp. Cut into four squares to serve.
