1/2 cup drained water-packed artichoke hearts, chopped
1/3 cup cherry tomatoes, halved
1/4 cup Greek olives
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh basil
Preheat oven to 425°. In a large bowl, combine turkey, egg and Greek seasoning; mix lightly but thoroughly. Press onto the bottom and 1-1/2-in. up sides of a greased 10-in. cast-iron or ovenproof skillet. Cook, without stirring, over medium heat until bottom is no longer pink. Carefully drain drippings from pan, leaving meat in pan.
Bake until edges are no longer pink, 8-10 minutes. Spread with pizza sauce; top with mozzarella, artichokes, tomatoes, olives and feta. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before topping with basil.