Vegetable-Turkey Pizza

By á-174942

Ingredients

• 1/4 pound ground skinless turkey breast
• 1 onion thinly sliced
• 4 garlic cloves minced
• 1 package frozen artichoke hearts - (9 oz) thawed
• 1 1/2 cups sliced mushrooms
• 1 can no-salt-added tomato sauce - (8 oz)
• 1 green bell pepper seeded and diced
• 1 tablespoon rinsed drained capers
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 baked 12" pizza crust shell
• 1 1/2 cups shredded nonfat mozzarella cheese

Details

Servings 8

Preparation

Step 1

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.