Jim Bathie; Lydia DeGaris-Pursell
6 servings (serving size: 1 wedge)

Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive pizza.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Chef's Notes

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.

Ratings & Reviews

LightestFan's Review

January 13, 2014
We absolutely loved this recipe! It was easy and quickly became one of our favorite pizza recipes. We used an italian refrigerated pizza crust from Trader Joe's and would recommend using this as an alternative to Boboli, but we found that it would be helpful to bake the crust a bit before dressing it with the toppings.

steponme's Review

October 08, 2013
Pretty good, but I don't feel it needs additional salt with salt on the turkey and in the alfredo sauce, it was just a tad bit on the salty side for me.

LindaKBC's Review

November 25, 2012
This is an awesome way to use left over Thanksgiving Turkey. Added some yellow peppers and scallions which worked out fine. A delicious, easy dinner. Highy recommend.

GailKelly's Review

May 15, 2012
I couldn't find the crust so I used flat bread. Still awesome

Lisnuhy's Review

October 01, 2011
OMG soooo good!!!!

laegnome's Review

August 24, 2011
This recipe was so easy and so tasty! It's a great and inexpensive way to use up leftover turkey or chicken. I'll be adding this one to my busy-night-no-time repertoire. My boyfriend will eat anything in the form of a pizza, so this was a delicious way to add some greens and lean meats to his diet. It was also a nice variation on the old tomato-based sauce routine pizza. Definitely a keeper!

pooter's Review

August 21, 2011
Wow I cannot believe how amazing this dish came out. I am so impressed with myself as I have never, ever made a pizza before. Damn I only just started to teach myself how to cook. Sorry to say but I discovered this dish in the summer, so no turkey leftovers. And I don't believe in meat on a pizza, except for maybe pepperoni, OK, maybe bacon. Anyway, I just used this recipe to create my own dish using my favorite veggies. I diced tomatoes using them as the red sauce, so to speak, then piled on mushrooms and sliced sweet walla onions. I did use the light creamy Alfredo sauce but I used way more garlic than the recipe called for. Rubbing it on the pizza crust just wasn't enough. The grocery store didn't have Fontini so I used a 4 Italian cheese blend and I couldn't find any thin 16 oz cheese flavored pizza crust so I used the original 14oz Boboli pizza crust and wow did it taste good. I call it Veggie Alfredo Pizza. A definite keeper. Going to make it again tomorrow.

SuzanneM's Review

December 01, 2010
Move over, Turkey a la King. This is now my go-to leftover turkey recipe. It is very delicious. I had enough turkey to cover two pizza shells, and there was barely a bite left when we finished. I substituted chard and mozzarella as that is what I had on hand. I love a recipe that can so easily accommodate substitutions. Easy, tasty and different. Love it!

MBH816's Review

July 30, 2010
This is my 2nd time making this pizza and it's awesome! Alterations: Use 5oz fresh spinach wilted, used Trader Joes whole wheat pizza crust, made a light alfredo instead jarred, added fresh garlic to topping and I cut into 8 slices instead of 6. This brought me to about 212 calories a slice and still tasted amazing.

ctclough's Review

May 23, 2010