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Randy Mayor 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

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