This was an excellent way to eat Thanksgiving turkey leftovers when you are getting a little tired of eating turkey. I caramelized the onions by sauteing first and finishing with balsamic vinegar. I made the pizza on a thin crust Boboli, which I normally don't like, but it worked very well for this pizza. It reminded me of a barbecued chicken pizza, only not as sweet. I used more balsamic than the recipe calls for when marinating the shredded turkey. I was out of arugula, so I put sliced basil on top.
Roast Turkey and Prosciutto Pizza
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)
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Amount per serving
- Calories: 509
- Calories from fat: 29%
- Fat: 16.4g
- Saturated fat: 5.5g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 5.6g
- Protein: 42.4g
- Carbohydrate: 47.6g
- Fiber: 2.4g
- Cholesterol: 99mg
- Iron: 4.7mg
- Sodium: 937mg
- Calcium: 259mg
- 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)
- 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.
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