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
More From Cooking Light
Nutritional Information
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
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.
Roast Turkey and Prosciutto Pizza Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains, Poultry
- COOKING METHOD: Bake
- OCCASION: Autumn
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Caramelized Onion, Prosciutto, and Arugula Pizza
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