Ground Turkey Breast and Mushroom Pizza
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 162.1
- Total Fat: 7.8 g
- Cholesterol: 19.9 mg
- Sodium: 228.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 1.5 g
- Protein: 8.7 g
View full nutritional breakdown of Ground Turkey Breast and Mushroom Pizza calories by ingredient
Number of Servings: 16
Ingredients
1.75 cup Flour, white
8 grams active dry yeast
.25 tsp salt
.6 cup warm water
1 tbsp Olive Oil
1 cup Onions, chopped
Garlic, 1 clove
2 tbsp olive oil
1 can (16 oz) Canned Tomatoes, cut up
1 can (6 oz)Tomato Paste
.5 tsp Oregano, ground
.5 tbsp Basil
1 tbsp Parsley
.5 tsp salt
8 oz lean Ground turkey
1 tbsp olive oil
1 cup shredded Gruyere Cheese
.5 cup grated Parmesan Cheese
7 large, fresh Mushrooms
1 tbsp Paprika
Directions
Crust:
Sprinkle yeast into a small bowl with warm water, stir to dissolve, allow to sit until yeast has risen. In a large bowl combine flour, and 1/4 tsp salt. Add 1 tbsp oil and yeast mixture. Mix with spoon until unmanagable, then knead for 6 to 8 minutes, until dough is moderately stiff, smooth and elastic. Add a bit more flour if needed. Cover dough and let rest in warm place. Meanwhile prepare sauce. When sauce is done, cut dough in half, roll out each 1/2 to make circle about 1 inch larger than pizza pan. Put dough on pan, tuck outer edge under to make raised edge on crust. Divide sauce and toppings equally between the two pizzas. Cover toppings with cheese, then sprinkle with paprika. Bake about 20 minutes at 400 degrees.
Sauce:
In saucepan cook onion and garlic in 2 tbsp oil until onion is tender. Add undrained tomatoes, tomato paste, oregano, basil, parsley and 1/2 tsp salt. Bring to boil; decrease heat. Simmer uncovered for 20 to 30 minutes or until desired consistency, stirring occasionally.
While sauce simmers, brown ground turkey in saucepan with 1 tbsp olive oil and seasn to taste with salt and pepper.
Serving Size: Makes 2 13-inch pizzas
Sprinkle yeast into a small bowl with warm water, stir to dissolve, allow to sit until yeast has risen. In a large bowl combine flour, and 1/4 tsp salt. Add 1 tbsp oil and yeast mixture. Mix with spoon until unmanagable, then knead for 6 to 8 minutes, until dough is moderately stiff, smooth and elastic. Add a bit more flour if needed. Cover dough and let rest in warm place. Meanwhile prepare sauce. When sauce is done, cut dough in half, roll out each 1/2 to make circle about 1 inch larger than pizza pan. Put dough on pan, tuck outer edge under to make raised edge on crust. Divide sauce and toppings equally between the two pizzas. Cover toppings with cheese, then sprinkle with paprika. Bake about 20 minutes at 400 degrees.
Sauce:
In saucepan cook onion and garlic in 2 tbsp oil until onion is tender. Add undrained tomatoes, tomato paste, oregano, basil, parsley and 1/2 tsp salt. Bring to boil; decrease heat. Simmer uncovered for 20 to 30 minutes or until desired consistency, stirring occasionally.
While sauce simmers, brown ground turkey in saucepan with 1 tbsp olive oil and seasn to taste with salt and pepper.
Serving Size: Makes 2 13-inch pizzas