Turkish Turkey Pizza

Turkish Turkey Pizza Recipe
Total time: 36 minutes. Pomegranate molasses may be sold as concentrated pomegranate juice. Look for it in Middle Eastern markets, gourmet shops, and some large supermarkets. Its unique flavor makes it well worth seeking out, and a bottle lasts indefinitely in the refrigerator. If you can't find it, combine two tablespoons fresh lemon juice and two teaspoons honey, stirring until blended.

Yield:

4 servings (serving size: 1 pizza)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 1.7 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 15.7 g
Carbohydrate 27.4 g
Fiber 2.5 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 667 mg
Calcium 109 mg

Ingredients

1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 pound lean ground turkey
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
4 (4-inch) pitas
1/4 cup plain low-fat yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper

Preparation

Preheat oven to 450°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2 minutes or until tender. Add turkey; cook 3 minutes. Add tomato, 2 tablespoons parsley, tomato paste, and next 3 ingredients (through allspice) to pan; reduce heat to medium. Cook 5 minutes or until liquid almost evaporates.

Place pitas on a baking sheet. Combine low-fat yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over pitas. Divide turkey mixture evenly over pitas; sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450° for 5 minutes; serve immediately.

James McNair,

Cooking Light

August 2005
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