Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive pizza.
1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, halved
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper
How to Make It
Preheat oven to 450°.
Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.
Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
We absolutely loved this recipe! It was easy and quickly became one of our favorite pizza recipes. We used an italian refrigerated pizza crust from Trader Joe's and would recommend using this as an alternative to Boboli, but we found that it would be helpful to bake the crust a bit before dressing it with the toppings.
This recipe was so easy and so tasty! It's a great and inexpensive way to use up leftover turkey or chicken. I'll be adding this one to my busy-night-no-time repertoire. My boyfriend will eat anything in the form of a pizza, so this was a delicious way to add some greens and lean meats to his diet. It was also a nice variation on the old tomato-based sauce routine pizza. Definitely a keeper!
Wow I cannot believe how amazing this dish came out. I am so impressed with myself as I have never, ever made a pizza before. Damn I only just started to teach myself how to cook. Sorry to say but I discovered this dish in the summer, so no turkey leftovers. And I don't believe in meat on a pizza, except for maybe pepperoni, OK, maybe bacon. Anyway, I just used this recipe to create my own dish using my favorite veggies. I diced tomatoes using them as the red sauce, so to speak, then piled on mushrooms and sliced sweet walla onions. I did use the light creamy Alfredo sauce but I used way more garlic than the recipe called for. Rubbing it on the pizza crust just wasn't enough. The grocery store didn't have Fontini so I used a 4 Italian cheese blend and I couldn't find any thin 16 oz cheese flavored pizza crust so I used the original 14oz Boboli pizza crust and wow did it taste good. I call it Veggie Alfredo Pizza. A definite keeper. Going to make it again tomorrow.
Move over, Turkey a la King. This is now my go-to leftover turkey recipe. It is very delicious. I had enough turkey to cover two pizza shells, and there was barely a bite left when we finished. I substituted chard and mozzarella as that is what I had on hand. I love a recipe that can so easily accommodate substitutions. Easy, tasty and different. Love it!
This is my 2nd time making this pizza and it's awesome! Alterations: Use 5oz fresh spinach wilted, used Trader Joes whole wheat pizza crust, made a light alfredo instead jarred, added fresh garlic to topping and I cut into 8 slices instead of 6. This brought me to about 212 calories a slice and still tasted amazing.