1. Preheat oven to 425 degrees F.

2. In food processor, pulse together cornbread mix, (minus the 3 tablespoons set aside for the herb crumb topping), 3 tablespoons flour, dried thyme, sea salt, and cubed butter. Add garlic powder, onion powder, and nutmeg, and 4 tablespoons of yogurt to the mix. Pulse until dough forms. Turn dough onto lightly floured surface, and form dough into a disk. Cover with plastic wrap, and place into refrigerator while preparing the turkey mixture.

3. Pour 1 tablespoon of olive oil in a 12 inch skillet. Use a paper towel to rub down the entire inside of pan. Place pan over medium-high heat and add remaining oil. Heat oil, then add turkey, yellow onion, and green pepper. Stir in garlic paste, sea salt, white pepper, cumin, coriander, all-spice, cinnamon, dried thyme, crushed red pepper flakes, and cook the mixture until the turkey is browned and the onions are translucent. Add in the remainder of the yogurt, half & half, and 1 cup of mozzarella. Stir well and remove pan from heat.

4. Remove the dough from the refrigerator. On lightly floured surface, roll out the dough into a 15-inch round. Place the dough into a clean, 12 inch skillet and press the dough onto the bottom and up the sides of pan. (This is a rustic pie shell, so no need to be particular). Bake for 10 minutes. Remove from oven.

5. Fill crust with the cooked turkey mixture. Place sliced tomatoes over the mixture, then drizzle with olive oil and salt and pepper to taste. Sprinkle mozzarella and green scallions, then top with mini yellow pepper slices.

6. Mix bread crumbs, 3 tablespoons cornbread mix (which was reserved), fresh thyme, and melted butter in small bowl with fork. To finish, sprinkle the herb crumb topping over tomatoes, cheese, and scallions. Bake for an additional 20 minutes, or until warmed completely through. Cover with tin foil to keep cheese and crust from getting too brown, if necessary. Enjoy!