Randy Mayor
4 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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

Ratings & Reviews

angiekrissv's Review

December 07, 2013
This was an excellent way to eat Thanksgiving turkey leftovers when you are getting a little tired of eating turkey. I caramelized the onions by sauteing first and finishing with balsamic vinegar. I made the pizza on a thin crust Boboli, which I normally don't like, but it worked very well for this pizza. It reminded me of a barbecued chicken pizza, only not as sweet. I used more balsamic than the recipe calls for when marinating the shredded turkey. I was out of arugula, so I put sliced basil on top.