1 1/2 lbs. Perdue® Pan Roasted Rotisserie Turkey Breast — julienne strips
3 lbs. Pineapple chunks — drained
1 lb. Smoked gouda or cheddar cheese — shredded
3 c. Green bell pepper — bite size strips
1/4 c. Parsley — chopped
1 tbsp. Olive oil — as needed
For each pizza, use 7 oz. of dough to make an 8 or 9-inch crust. Brush with olive oil.
Sauté 1 oz. (1/4 cup) of the green bell pepper until tender; drain.
Sprinkle pizza crust with 2 oz. (1/2 cup) of the shredded monterey jack cheese, 2 oz. (1/2 cup) of the turkey, 3 oz. (1/3 cup) of the pineapple chunks, 1 oz. (1/4 cup) of the sautéed green bell pepper and 1 1/2 oz. (1/3 cup) of the smoked shredded cheese. Sprinkle each pizza with 1 teaspoon of parsley.
Bake in a 425°F oven for 13 to 15 minutes, or until crust is golden brown and filling is bubbly. Serve immediately.