Vegetable Turkey Pizza
1/4 pound ground skinless turkey breast
1 onion, thinly sliced
4 garlic cloves, minced
One 9-ounce package frozen artichoke hearts, thawed
1 1/2 cups sliced mushrooms
One 8-ounce can tomato sauce (no salt added)
1 green bell pepper, seeded and diced
1 tablespoon rinsed drained capers
1 teaspoon dried basil
1 teaspoon dried oregano
One 12" baked pizza crust shell
1 1/2 cups shredded nonfat mozzarella cheese
1. Preheat the oven to 375º F.
2. 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.
3. 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, 8-10 minutes.
4. 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, 15-18 minutes.
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
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.
POINTS PER SERVING: 3.
MAKES 8 SERVINGS