Turkey Alfredo-Saltimbocca pizza with asparagus

SmartPoints® value per serving
Total Time
23 min
8 min
15 min
Homemade pizza is always a winner. This version combines two Italian favorites—creamy Alfredo sauce and the classic Roman saltimbocca, made with veal or turkey, prosciutto, and sage. Pencil-thin asparagus stalks are needed here, since thicker asparagus won’t cook through in the short time it takes to cook the pizza. Find prepared Alfredo sauce in the refrigerator section of the supermarket.


Frozen pizza crust dough

8 oz, or Pizza Crust mix


1 oz, paper-thin slice, cut into thin strips

Store-bought light alfredo sauce


Deli sliced turkey

4 oz, roasted variety, cut into thin strips

Part-skim mozzarella cheese

1½ oz, cut into thin strips

Uncooked asparagus

1 pound(s), 24 pencil-thin stalks, trimmed to 5-inch lengths

Grated Parmesan cheese

3 Tbsp

Garlic clove(s)

1 medium clove(s), to taste, minced

Fresh parsley

1 Tbsp, flat-leaf variety, chopped

Raw sage

oz, or 1 1/2 teaspoons

Lemon zest

½ tsp


  1. Preheat the oven to 450°F. Spray a pizza pan or baking sheet with nonstick spray.
  2. Prepare the pizza crust mix according to package directions. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly floured rolling pin, roll into a 12-inch circle. Transfer the circle of dough to the pizza pan, gently pulling the dough back to a 12-inch circle. Spread the Alfredo sauce onto the dough, to 1 inch from the edge. Arrange the turkey, mozzarella cheese, and asparagus, tip ends out, in a pinwheel pattern on the sauce.
  3. Bake until the crust is golden at the edges, 12–14 minutes. Meanwhile, combine the Parmesan cheese, garlic, parsley, sage, and lemon zest in a small bowl. Arrange the prosciutto on the pizza, then sprinkle with the Parmesan cheese mixture. Bake until the Parmesan cheese melts slightly, about 1 minute.
  4. Yields 1/4 pizza per serving.