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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  1. Preheat oven to 450°.
  2. 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.

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Turkey Alfredo Pizza Recipe at a Glance
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