Here is an idea for a tasty, quick meal for this busy time of year: Southwestern Turkey and Mushroom Pizza. Make it with leftover turkey or chicken.
The variety of textures and flavors from the earthy, meaty mushrooms to the crisp onions and peppers combine to create a tasty, satisfying meal.
This recipe calls for a thin-crust pizza base that you can buy ready-made. Flatbread pizzas are very popular. If you have a few extra minutes, you can make one by rolling out a can of refrigerated thin pizza dough into a 15-by-10-inch nonstick pan. Bake for 5 minutes at 400 degrees, then continue with this recipe.
Helpful hint
• Roasted turkey or chicken breast from the supermarket deli can be used.
Countdown
• Heat oven to 400 degrees.
• Make pizza
Shopping list
To buy: 1/2 pound cooked turkey breast, 1 package 10-inch thin-crust pizza base, 1 package sliced mushrooms, 1 small green bell pepper, 1 bottle ground cumin, 1 bottle chili powder, 1 bottle low-sodium pasta sauce and 1 small package reduced-fat, shredded Monterey Jack or Mexican-style cheese.
Staples: Onion, salt and black peppercorns.
Southwestern Turkey and Mushroom Pizza
1 (10-inch) thin-crust pizza base
1/2 lb. cooked turkey breast, bones and skin removed, cut into 1-inch pieces (about 2 cups)
1 cup sliced mushrooms
1 cup thinly sliced onion
1 cup thinly sliced green bell pepper
1 tsp. ground cumin
1 tsp. chili powder
Salt and freshly ground black pepper
1 cup low-sodium pasta sauce
1/2 cup shredded Monterey Jack or Mexican-style reduced-fat cheese
Heat oven to 400 degrees. Line a baking sheet with foil, add pizza base. Place in oven while it preheats. Place turkey, mushrooms, onion and green bell pepper in a large bowl. Add the ground cumin and chili powder and toss well to coat all of the ingredients with the spice. Add salt and pepper to taste and toss again. Remove baking tray from oven. Spread the pasta sauce over the base. Add the turkey mixture and spread evenly over the sauce. Return the tray to the oven and bake 12 minutes. Remove and sprinkle cheese on top. Return to oven for 2 to 3 minutes or until cheese melts.
Per serving: 623 calories (28 percent from fat), 19.2 g fat (5.5 g saturated, 2.5 g monounsaturated), 101 mg cholesterol, 52.3 g protein, 63.1 g carbohydrates, 6.5 g fiber, 760 mg sodium.
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