| TURKEY AND VEGETABLE PIZZA |
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Preparation time: 25 minutes Total time: 35 to 40 minutes 4 servings1 cup broccoli florets (bite size pieces) 1 carrot, peeled and thinly sliced 1/4 cup water 2 tablespoons CRISCO Oil 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1/2 sweet onion, such as Vidalia or Bermuda, peeled and thinly sliced 1 cup sliced mushrooms 1 cup fresh corn or frozen corn kernels 1/2 teaspoon crushed red pepper flakes, or to taste 1/2 teaspoon salt 1 pre-baked pizza crust, 10 to 12 inches 1-1/2 cups herbed tomato pizza sauce 2 cups shredded cooked turkey 1-1/2 cups (6 ounces) shredded mozzarella cheese Heat oven to 450ºF. Cover baking sheet with heavy duty aluminum foil. Place broccoli and carrots in microwave-safe bowl with water. Cover tightly with plastic wrap. Microwave on HIGH (100%) for 2 minutes. Drain. Set aside. Heat Crisco Oil in large skillet on medium-high heat. Add garlic and onions. Sauté 30 seconds. Add mushrooms. Sauté 3 minutes. Add corn, broccoli, carrot, red pepper flakes and salt. Sauté 2 minutes. Remove from heat. Place pizza crust on baking sheet. Spread sauce over crust. Top sauce with vegetables and turkey. Sprinkle with cheese. Bake at 450ºF for 10 to 12 minutes, or until cheese melts and crust is crisp. Let stand 2 minutes. Slice and serve. Note: Other vegetables such as yellow squash, bell peppers or eggplant slices can be used along with or instead of those specified. |
