TUXEDO TURKEY PIZZA

2 tbsp. dry-pack sundried tomatoes, julienned
1/2 cup fresh mushrooms, sliced
1 (2.25 oz.) can ripe olives, drained, sliced
1/4 cup red onion, finely chopped
3 tbsp. fat-free white wine vinaigrette or Italian salad dressing
3 tbsp. mayonnaise or salad dressing
1 (16 oz.) loaf herb focaccia bread (or prebaked boboli crust)
8 oz. turkey (or chicken) strips, cooked, boneless, skinless
2 slices (2 oz.) provolone cheese, cut into strips

Preheat oven to 350 degrees F.

Soak tomatoes in hot water for 30 minutes. Drain and set aside.

Combine mushrooms, olives, red onion and dressing. Set aside.

Spread mayonnaise on focaccia. Top with tomatoes, turkey and cheese. Place focaccia on foil-lined pizza or cookie sheet.

Heat at 350 degrees F until cheese is melted and focaccia is heated thoroughly (about 5 minutes).

Top sandwich with mushroom mixture. Cut into wedges and serve with fresh fruit.

TO REDUCE FAT:
Use low-fat or fat-free mayonnaise, salad dressing or cheese and reduce amount of olives or substitute with drained, sliced artichoke hearts.

Servings: 4
Winner of the Best Dressed Sandwich Contest. Created by Chefs Karen Putman and Cheryl Cassady of the Argosy Casino in Kansas City, Missouri
Source: The Association for Dressing and Sauces