1 ¼ lb. (625 g) prepared Pizza Dough, at room temperature
3 tbsp. (45 mL) Olive Oil
2 tbsp. (30 mL) chopped fresh Rosemary
or 2 tsp. (10 mL) dried Rosemary
1 tbsp. (15 mL) grated Parmesan cheese
or 1 tsp. (5 mL) Coarse Salt
1 ½ cups (375 mL) peeled, roasted Red Pepper
cut in 1 in. (2.5 cm) pieces
1 ½ cups (375 mL) drained, sliced, canned Artichoke Hearts
1 tbsp. (15 mL) Lemon Juice
2 cloves Garlic, minced
Freshly ground Pepper, to taste
1 lb. (500 g) thinly-sliced Turkastrami or Turkey Kielbassa
16 – 24 fresh Basil leaves
Divide the dough into 8 equal pieces and roll each piece into a circle ½ in.(1 cm) thick.
Liberally sprinkle a baking sheet with cornmeal; place circles on the baking sheet. Cover and let rise in a warm place 20-30 minutes or until doubled in bulk. Gently poke holes in the dough with floured fingers at 1in. (2.5 cm) intervals. Brush dough with 2 tsp (10 mL) olive oil; sprinkle with rosemary and cheese or salt.
Bake focaccia round in 500°F (260°C) oven for 8-10 minutes or until crisp and golden. Let cool on a rack.
Meanwhile, toss artichoke slices, red pepper, lemon juice, garlic, pepper and remainder of olive oil together. Marinate at least 30 minutes or overnight.
Drain and reserve the marinade from the vegetable mixture.
Split the facoaccia rounds horizontally; drizzle some of the marinade on cut surfaces.
Place 2 oz (60 g) turkastrami or kielbassa slices on the bottom of each one and arrange ½ cup (125 mL) artichoke and pepper mixture on top of the meat. Lay 2-3 basil leaves on top. Cover with focaccia tops. Cut in half to serve.
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