Turkey Al­fredo Pizza

Simple & Delicious - - ON THE MENU -

A fam­ily fa­vorite, this thin-crust pizza is chock-full of fla­vor and pro­tein—and an ex­cel­lent way to use up left­over turkey. —Edie DeS­pain, Lo­gan, UT

Takes: 25 min. • Makes: 6 serv­ings

1 pre­baked 12-in. thin pizza crust 1 gar­lic clove, peeled and halved ³/4 cup re­duced-fat Al­fredo sauce, di­vided 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 2 tsp. le­mon juice 1/4 tsp. salt 1/₈ tsp. pep­per 2 cups shred­ded cooked turkey breast ³/4 cup shred­ded Parme­san cheese 1/2 tsp. crushed red pep­per flakes

1. Place the crust on a bak­ing sheet; rub with cut sides of gar­lic. Dis­card gar­lic. Spread ¹ ₂ cup Al­fredo sauce over crust.

2. In a small bowl, com­bine the spinach, le­mon juice, salt and pep­per; spoon evenly over sauce. Top with turkey; driz­zle with re­main­ing Al­fredo sauce. Sprin­kle with Parme­san cheese and pep­per flakes.

3. Bake at 425° un­til heated through and cheese is melted, 11-13 min­utes.

1 PIECE 300 cal., 9g fat (4g sat. fat), 60mg chol., 823mg sod., 27g carb. (2g sug­ars, 2g fiber), 25g pro.

DI­A­BETIC EX­CHANGES 3 lean meat, 2 starch, ¹₂ fat.

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