Ingredients
2 medium onions, thinly sliced2 teaspoons olive oil3 garlic cloves, minced3 tablespoons all-purpose flour1-1/4 cups reduced-sodium chicken broth1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained2-1/2 cups cubed cooked turkey breast1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced1/2 cup pitted ripe olives, halved1/4 cup sliced pepperoncini1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/4 teaspoon pepperCRUST:1 loaf (1 pound) frozen pizza dough, thawed1 large egg white1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
Preparation
In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir until thickened, about 2 minutes.
Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins.
Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough.
Place ramekins on a baking sheet. Bake at 425° until crusts are golden brown, 18-22 minutes.
