© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 can (10 oz) refrigerated ready-made pizza crust
Vegetable oil cooking spray As needed
2 tbsp olive oil
1 lb TURKEY CUTLETS, cut into 1/2-inch strips
2 cloves garlic, minced
1/2 medium sweet red onion, thinly sliced
1 medium zucchini, cut in half lengthwise and sliced
1 medium yellow squash, cut in half lengthwise and sliced
4 medium plum tomatoes, seeded and diced
1/4 c minced sundried tomatoes
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
2 tsp grated lemon peel/zest
1-1/2 c (6 oz) shredded Mozzarella cheese, divided
1 can (2-1/4 oz) sliced ripe black olives, well drained
Roll pizza dough into circle approximately 10 inches in diameter. Spray a (9-inch diameter) round cake pan with vegetable oil. Press dough to cover bottom and 1/2-inch up sides of pan. To prevent bubbling of the crust, prick bottom of pizza dough all over with tines of fork.
Bake dough in a preheated 400 degrees F oven for 8 to 10 minutes until lightly golden.
Meanwhile, in large skillet, over medium-high heat, heat olive oil. Saute turkey, garlic and onion in oil 3 to 4 minutes until onion is soft. Add zucchini and squash and cook 2 to 3 minutes until crisp-tender.
Stir in plum and sundried tomatoes, oregano, basil and lemon peel. Remove from heat and set aside.
Sprinkle pizza crust with half of cheese and top with turkey mixture. Sprinkle remaining cheese and olives over turkey mixture.
Return pizza to oven and continue to bake pizza 4 to 6 minutes until cheese melts.
520 Total Calories
21 g Total Fat
7 g Saturated Fat
105 g Cholesterol
720 mg Sodium
562 mg Potassium
41 g Total Carbohydrates
4 g Dietary Fiber
7 g Sugars
45 g Protein
25 % Daily Protein
40 % Daily Vitamin C
30 % Daily Calcium
25 % Daily Iron