Pretty good, but I don't feel it needs additional salt with salt on the turkey and in the alfredo sauce, it was just a tad bit on the salty side for me.
Turkey Alfredo Pizza
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive pizza.
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- Calories: 316
- Calories from fat: 29%
- Fat: 10.3g
- Saturated fat: 5.2g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.1g
- Protein: 19.2g
- Carbohydrate: 35.6g
- Fiber: 0.6g
- Cholesterol: 39mg
- Iron: 2.5mg
- Sodium: 837mg
- Calcium: 351mg
- 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
- 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.
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