Roast Turkey and Prosciutto Pizza Recipe Print Page

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Photo by: Randy Mayor

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.

Cooking Light NOVEMBER 2006

Yield: 4 servings (serving size: 1 wedge)

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.

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

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Roast Turkey and Prosciutto Pizza recipe