Vegetable-Turkey Pizza Recipe - Cooking Index
Vegetable-Turkey Pizza Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Ground skinless turkey breast |
| 1 | Onion - thinly sliced | |
| 4 | Garlic cloves - minced | |
| 1 | Frozen artichoke hearts - (9 oz) - thawed | |
| 1 1/2 cups | 355ml | Sliced mushrooms |
| 1 | No-salt-added tomato sauce - (8 oz) | |
| 1 | Green bell pepper - seeded and diced | |
| 1 tablespoon | 15ml | Rinsed drained capers |
| 1 teaspoon | 5ml | Dried basil |
| 1 teaspoon | 5ml | Dried oregano |
| 1 | Baked 12" pizza crust shell | |
| 1 1/2 cups | 219g / 7.7oz | Shredded nonfat mozzarella cheese |
Preheat the oven to 375 degrees.
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, about 5 minutes.
Add the artichokes, mushrooms, tomato sauce, pepper, capers, basil and oregano; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the vegetables are softened, 8 to 10 minutes.
Place the pizza crust shell on a baking sheet. With a slotted spoon, transfer the turkey-vegetable mixture to the flatbread. Cook the liquid remaining in the skillet 2 minutes, until it reduces to about 2 tablespoons; pour the liquid evenly over the vegetables. Sprinkle evenly with the cheese, and bake until the cheese is melted, 15 to 18 minutes.
This recipe yields 8 servings.
Per Serving: 215 Calories, 2 g Total Fat, 0 g Saturated Fat, 11 mg Cholesterol, 477 mg Sodium, 35 g Total Carbohydrate, 5 g Dietary Fiber, 16 g Protein, 173 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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