Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Load a store-bought pizza crust with balsamic-splashed turkey, peppery arugula, creamy fontina, and nutty Parmigiano-Reggiano for a quick one-dish dinner.

Jennifer Martinkus
Recipe by Cooking Light November 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place crust on a baking sheet. Spread sauce over crust; sprinkle with fontina. Toss turkey with vinegar. Top pizza with turkey, onion, Parmigiano-Reggiano cheese, and pepper.

  • Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.

Nutrition Facts

509 calories; calories from fat 29%; fat 16.4g; saturated fat 5.5g; mono fat 4.3g; poly fat 5.6g; protein 42.4g; carbohydrates 47.6g; fiber 2.4g; cholesterol 99mg; iron 4.7mg; sodium 937mg; calcium 259mg.
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