Turkey Alfredo Pizza Recipe

Even though we are nowhere near Thanksgiving, turkey leftovers can work well all times of the year. 

Created in 2001 for Cooking Light Magazine, this inventive variation of a white pizza calls for collard greens and leftover turkey. The addition of store-bought Alfredo sauce and fontina cheese with its hallmark nutty flavor makes this a meal that is both distinctive and very easy to make.


For even more flavor, rub the pizza crust with a halved garlic clove.

You can also substitute cooked chicken for the turkey.

Per slice, this pizza, which serves six, will cost the consumer 316 calories and 10 grams of fat.

So what are you waiting for? Another holiday?

Make this pizza tonight!


1 cup shredded cooked turkey breast

1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove, halved

1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)

1/2 cup light Alfredo sauce

3/4 cup (3 ounces) shredded fontina cheese

1/2 teaspoon crushed red pepper


1. Preheat oven to 450°.

2. Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper.

3. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.


Posted by M Dee Dubroff, on March 30, 2013 at 9:00 AM