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Roast Turkey and Prosciutto Pizza

Randy Mayor
Yield

4 servings (serving size: 1 wedge)

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

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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

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