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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive pizza. 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 |
Directions:
1. Preheat oven to 450°.
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.
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