Roast Turkey and Prosciutto Pizza

Randy Mayor
Load a store-bought pizza crust with balsamic-splashed turkey, peppery arugula, creamy fontina, and nutty Parmigiano-Reggiano for a quick one-dish dinner.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 509
Caloriesfromfat 29 %
Fat 16.4 g
Satfat 5.5 g
Monofat 4.3 g
Polyfat 5.6 g
Protein 42.4 g
Carbohydrate 47.6 g
Fiber 2.4 g
Cholesterol 99 mg
Iron 4.7 mg
Sodium 937 mg
Calcium 259 mg

Ingredients

1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
3/4 cup tomato and basil pasta sauce
1/2 cup (2 ounces) shredded fontina cheese
1 cup shredded cooked turkey breast
1 tablespoon balsamic vinegar
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1/4 teaspoon coarsely ground black pepper
1 cup torn arugula leaves
3 slices prosciutto, finely chopped (about 2 ounces)

Preparation

Preheat oven to 425°.

Place crust on a baking sheet. Spread sauce over crust; sprinkle with fontina. Toss turkey with vinegar. Top pizza with turkey, onion, Parmigiano-Reggiano cheese, and pepper.

Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.

Note:

Jennifer Martinkus,

November 2006