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Italian Bread Shell Crust Turkey Alfredo Pizza

A thin Italian bread shell crust is used as the base for this tasty turkey Alfredo pizza and Alfredo sauce is spread over the top. This pizza is topped with spinach, turkey, lemon, and cheese. This pizza is deliciously different from other turkey pizzas and the ingredients complement one another very well.

You can use chicken breast rather than turkey breast if you have some that needs to be used up. Parmesan cheese and red pepper flakes are sprinkled on this turkey Alfredo pizza before baking and the cheese melts wonderfully over the other ingredients. This is a very good pizza recipe and is more filling that you might think.

Some of the ingredients can be stored for months until you need them, examples including the frozen spinach and prebaked pizza crust. Maybe you already have most of the other ingredients to hand as well, in which case now is the perfect time to get busy making this lovely dish.

You will find the pizza very simple to put together, since adding the toppings and baking the pizza is pretty much all you need to do. Alfredo sauce is often served with pasta but if you want such an Italian dish but are leaning towards the idea of a pizza instead of pasta, this pizza recipe could be the perfect solution, bringing you the very best of both worlds.

Turkey Alfredo Pizza
Summary: An Italian bread shell pizza crust is topped with creamy Alfredo sauce, turkey, parmesan, spinach, and more. The resulting pizza is absolutely amazing and everyone will love the beautiful flavors.
Author:
Cuisine: Italian
Recipe type: Pizza
Serves: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10 oz thawed chopped spinach, squeezed dry
  • 10 inch pre-baked thin Italian bread shell pizza crust
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 garlic clove, cut in half
  • 2 cups shredded cooked turkey breast
  • ½ teaspoon crushed red pepper flakes
  • ¾ cup shredded parmesan cheese
  • 2 teaspoons lemon juice
  • ¾ cup Alfredo sauce
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Rub the garlic over the pizza crust and put it on a baking sheet.
  3. Spread half a cup of the Alfredo sauce over the top.
  4. Mix together the salt, pepper, lemon juice and spinach and top the pizza with this mixture.
  5. Add the turkey and spoon the rest of the Alfredo sauce on top.
  6. Sprinkle the pepper flakes and parmesan over it and bake for about 12 minutes.
  7. The pizza is ready when the cheese is melted and the pizza is hot.

Photo Description:

Alfredo sauce, spinach, turkey, and parmesan cheese are just a few of the toppings on this bread shell pizza crust. The result is something blending fresh flavors with a luxurious creaminess. This pizza not only looks great, as you can see in the picture, but the flavor is going to really surprise you. If your Alfredo sauce usually finds its way into chicken fettuccini dishes, try it as a pizza topping instead with these other ingredients, and you are sure to find the resulting pizza offers a wealth of flavors, and makes a lovely treat.

 


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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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