20 10-inch pieces pita bread
2-1/2 c. prepared basil pesto
5 c. fully cooked smoked turkey breast, diced
3-3/4 c. cooked artichoke hearts, coarsely chopped
3-3/4 c. portabella mushrooms, small dice
3-3/4 c. fresh ripe tomatoes, seeded and small dice
2-1/2 c. scallions, chopped
3-3/4 c. Feta cheese, crumbled
  1. Warm pita in a saute pan or on a preheated grill. Remove to a broiler safe plate or tray.
  2. Using the following portions, layer ingredients atop the pita in pizza fashion, beginning with pesto; 2 T. basil pesto, 4 T. smoked turkey, 3 T. each of artichoke hearts, mushrooms and tomatoes, 2 T. scallions and 3 T.Feta.
  3. Heat in an overhead broiler or salamander until all ingredients are warm and the cheese is hot.
  4. Slice pita into wedges and garnish with an assortment of fresh vegetables or small salad.