Turkey Alfredo Pizza

Jim Bathie; Lydia DeGaris-Pursell
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive pizza.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 29 %
Fat 10.3 g
Satfat 5.2 g
Monofat 3.5 g
Polyfat 1.1 g
Protein 19.2 g
Carbohydrate 35.6 g
Fiber 0.6 g
Cholesterol 39 mg
Iron 2.5 mg
Sodium 837 mg
Calcium 351 mg

Ingredients

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

Preparation

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.

Note:

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.

November 2001