Turkey Pizza

Photo: Karry Hosford

Provolone and mozzarella are traditional pizza cheeses, but you can use any combination of your favorites.

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 27%
  • Fat: 8.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 21.5g
  • Carbohydrate: 28.8g
  • Fiber: 1.8g
  • Cholesterol: 49mg
  • Iron: 2.6mg
  • Sodium: 641mg
  • Calcium: 172mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 3/4 cups canned crushed tomatoes
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 2 cups chopped skinned cooked turkey
  • 1/2 cup (2 ounces) shredded provolone cheese
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 400°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.
  3. Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
  4. Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.
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