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.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

• 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

Preparation

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