1 lb Ground turkey

1/2 c Seasoned bread crumbs

1 c Pace Picante Sauce

1 ts Oregano leaves, crushed

4 Garlic cloves, minced

1 md Zucchini, thinly sliced

1 c Thinly sliced mushrooms

1 sm Green pepper, chopped

1 tb Olive oil

1 cn Tomato paste (6 oz)

1/3 c Sliced ripe olives

1/4 c Grated Parmesan cheese

1 c Shredded mozzarella cheese

Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce.