Ingredients

• 4  large pita bread rounds
• 1/2  pound ground raw turkey or chicken
• 3/4  cup sliced fresh mushrooms
• 2/3  cup chopped green sweet pepper
• 2/3  cup chopped onion
• 2  cloves garlic, minced
• 3/4  cup chopped onion
• 2  cloves garlic, minced
• 1  tablespoon olive oil, margarine, or butter
• 1  14-1/2-ounce can tomatoes, cut up
• 1  8-ounce can tomato sauce
• 1  bay leaf
• 1  tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1  tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1  teaspoon fennel seed, crushed (optional)
• 1/2  teaspoon sugar
• 1/4  teaspoon pepper
• 1/2  teaspoon dried oregano, crushed
• 1  cup shredded mozzarella cheese (4 ounces)

Directions

1. For pizza sauce, cook the 3/4 cup onion and 2 cloves garlic in oil. Stir in tomatoes; tomato sauce; bay leaf; basil; fresh or 1 teaspoon dried oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.

2. Meanwhile, place pita bread rounds on a baking sheet. Broil 3 to 4 inches from heat about 1 minute on each side or until toasted. Set aside.

3. In a large skillet cook ground turkey or chicken, mushrooms, green pepper, the 2/3 cup onion, and 2 cloves garlic until turkey is brown and vegetables are tender. Drain fat, if necessary. Stir in 1 cup of the pizza sauce and the dried oregano. (Reserve remaining sauce for another use.) Cook and stir until bubbly.

4. Divide turkey mixture evenly between the toasted pita bread rounds. Sprinkle with mozzarella cheese. Return to broiler. Broil 3 to 4 inches from heat for 1 to 2 minutes or until cheese melts. Makes 4 servings.

Make-ahead tip: Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in rerigerator before using.