s TURKEY PIZZA *** s   

Yields: 0


1-12--09 very good though joellyn thought it wasn't tomatoie enuf,
used a boboli type crust
Provolone and mozzarella are traditional pizza cheeses, but you can
use any combination of your favorites.

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 3/4 cups canned crushed tomatoes
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
2 cups chopped skinned cooked turkey
1/2 cup (2 ounces) shredded provolone cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400.

Heat olive oil in a large nonstick skillet over medium-high heat. Add
onion and garlic; sautT 4 minutes. Stir in tomatoes, salt, and pepper;
bring to a boil. Reduce heat; simmer 15 minutes or until thick,
stirring occasionally. Stir in parsley and basil. Remove from heat.
Cool completely.

Roll dough into a 10-inch circle on a lightly floured surface. Place
dough on a (12-inch) pizza pan or baking sheet coated with cooking
spray. Crimp edges of dough with fingers to form a rim.

Spread tomato mixture over crust, leaving a 1/4-inch border. Top with
turkey; sprinkle with cheeses. Bake at 400 for 10 minutes or until

Yield: 6 servings (serving size: 1 slice)

CALORIES 275 (27% from fat); FAT 8.3g (sat 3.2g,mono 2.8g,poly 0.9g);
SODIUM 641mg; PROTEIN 21.5g; FIBER 1.8g

Cooking Light, NOVEMBER 2002

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