Mealime recipe · lives on in MealPot
Turkey "Meatball" Pita Pizza with Creamy Oregano & Olive Romaine Salad
- 30 min
- 2–6 servings
- 698 kcal / serving
A weeknight-friendly combo of turkey-tomato stuffed pitas topped with melty mozzarella, alongside a crisp romaine salad brightened with oregano, olives, and a creamy dressing. The quick skillet-cooked turkey comes together fast for a satisfying meal.
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Ingredients
- ½English cucumber
- 1 clovegarlic
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- ⅛ cupKalamata olives, pitted
- ¼ (8 oz) blockmozzarella cheese
- ½red bell pepper
- ½ headromaine lettuce
- 1shallot
- 1 (8 oz) cantomato sauce
- 2whole grain pitas
- red onion
- English cucumbers
- red bell peppers
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, mayonnaise, oregano, dried, red wine vinegar, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Preheat the oven to 425°F and get a baking sheet ready.
- Whisk mayo, red wine vinegar, oregano and Italian seasoning in a bowl to make a simple dressing, then fold in chopped red onion, bell pepper, cucumber and olives.
- Prepare the turkey filling by finely mincing shallot and garlic, then cook them in a little oil in a skillet over medium heat. Add the ground turkey and seasonings, breaking it up as it browns for about 4–5 minutes.
- Once the turkey is browned, stir in the tomato sauce and remove the skillet from heat.
- Place pitas on the baking sheet and evenly divide the turkey mixture over them, then sprinkle with mozzarella. Bake until the cheese melts, about 4–5 minutes.
- Rinse and chop romaine, then tear into bite-sized pieces and toss with the remaining vegetables and a portion of chopped parsley in the dressing.
- To finish, shave the parsley leaves and add half to the salad; reserve the rest for sprinkling over the finished pitas. Serve slices of the pizzas alongside the salad once everything is plated.
Two tips
- Make the dressing ahead and refrigerate it for up to a day.
- If you have extra red onion, thinly slice and scatter a few rings over the salad for extra bite.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 51 g
- Carbs
- 57 g
- Fat
- 33 g
- Fiber
- 12 g
- Sodium
- 759 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.