Turkey Pesto Pizza – Lilydale®

Ingredients

• 2 cups (500 mL) + 2 tbsp (30 mL) all-purpose flour
• 1 tbsp (15 mL) dried onions (optional)
• 1 tbsp (15 mL) instant yeast
• 1 tbsp (15 mL) sugar
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) lukewarm water (120°F to 130°F/49°C to 54°C)
• 1/2 cup (125 ml) prepared basil pesto
• 3 ripe Roma tomatoes, sliced
• 1 ball (170 g) fresh mozzarella, torn into bite- sized chunks
• 1/2 cup (125 mL) shredded smoked Gouda cheese
• 1 pkg (150 g) Lilydale® Oven Roasted Turkey Breast Strips
• 1 tsp (5 mL) dried oregano