1 package pizza dough (we use the plain one, but the whole wheat would be good too)
2 tsp corn meal
1/2 jar pesto sauce
1/2 block reduced fat mozzarella cheese (shredded)
3-4 slices Italian Turkey Meatloaf (from the refrigerator section) (cut into small chunks)
10-15 grape tomatoes cut in half
1/4 cup parmigiano cheese (shredded)
1 tsp dried oregano (optional)
Let the pizza dough come up to room temperature. Spread the corn meal onto a surface (cutting board, counter, etc) and roll out the dough to desired thickness (I like thick, he likes thin, so we go somewhere in between!). Place on cookie sheet or pizza stone.
Spread an even layer of pesto over the dough leaving the edges free for the crust. Sprinkle about 2/3 of the mozzarella over the pesto sauce. Spread the turkey meatloaf chunks and grape tomato halves evenly on top of the cheese and then cover with remaining mozzarella and parmigiano cheeses. Sprinkle oregano on top of the cheese and bake as directed on the dough package instructions until the crust is golden brown.
Slice and eat!
I know, this doesn't sound all that impressive, but there's something about the combination of the spices in the meatloaf and the flavor that develops in the grape tomatoes when they cook along with the pesto that is super delicious.