For the Pizza Topping:
As needed vegetable oil cooking spray
2 tablespoons olive oil
1 pound TURKEY CUTLETS cut into 1/2-inch strips
2 cloves garlic minced
1/2 medium sweet red onion thinly sliced
1 medium zucchini cut in half lengthwise and sliced
1 medium yellow squash cut in half lengthwise and sliced
4 medium plum tomatoes seeded and diced
1/4 cup minced sundried tomatoes
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 teaspoons grated lemon peel/zest
1-1/2 cups (6 ounces) shredded Mozzarella cheese divided
1 can (2-1/4 ounces) sliced ripe black olives well drained

1. Roll pizza dough into circle approximately 10 inches in diameter. Spray a (9-inch diameter) round cake pan with vegetable oil. Press dough to cover bottom and 1/2-inch up sides of pan. To prevent bubbling of the crust, prick bottom of pizza dough all over with tines of fork.
2. Bake dough in a preheated 400 degrees F. oven for 8 to 10 minutes until lightly golden.
3. Meanwhile, in large skillet, over medium-high heat, heat olive oil. Saute turkey, garlic and onion in oil 3 to 4 minutes until onion is soft. Add zucchini and squash and cook 2 to 3 minutes until crisp-tender.
4. Stir in plum and sundried tomatoes, oregano, basil and lemon peel. Remove from heat and set aside.
5. Sprinkle pizza crust with half of cheese and top with turkey mixture. Sprinkle remaining cheese and olives over turkey mixture.
6. Return pizza to oven and continue to bake pizza 4 to 6 minutes until cheese melts.

Recipe by The National Turkey Federation.
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