Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2001

Gallery

Credit: Jim Bathie; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

316 calories; calories from fat 29%; fat 10.3g; saturated fat 5.2g; mono fat 3.5g; poly fat 1.1g; protein 19.2g; carbohydrates 35.6g; fiber 0.6g; cholesterol 39mg; iron 2.5mg; sodium 837mg; calcium 351mg.
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