Wednesday, March 18, 2009

Turkey Alfredo Pizza

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

6 servings (serving size: 1 wedge)
* 1 cup shredded cooked turkey breast
* 1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
* 2 teaspoons lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 garlic clove, halved
* 1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
* 1/2 cup light Alfredo sauce (such as Contadina)
* 3/4 cup (3 ounces) shredded fontina cheese
* 1/2 teaspoon crushed red pepper

Preheat oven to 450°.

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.

Nutritional Information
Calories: 316 (29% from fat)
Fat: 10.3g (sat 5.2g,mono 3.5g,poly 1.1g)
Protein: 19.2g
Carbohydrate: 35.6g
Fiber: 0.6g
Cholesterol: 39mg
Iron: 2.5mg
Sodium: 837mg
Calcium: 351mg

recipes by:Cooking Light
photo:Jim Bathie; Lydia DeGaris-Pursell


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