Turkey Alfredo-Saltimbocca Pizza with Asparagus
- Total Time
This pizza combines two Italian favorites—creamy Alfredo sauce and the classic Roman saltimbocca, made with veal or turkey, prosciutto, and sage.
frozen pizza crust dough8 oz, or Pizza Crust mix
store-bought light alfredo sauce⅓ cup(s)
deli sliced turkey4 oz, roasted variety, cut into thin strips
part-skim mozzarella cheese1 ½ oz, cut into thin strips
uncooked asparagus1 pound(s), 24 pencil-thin stalks, trimmed to 5-inch lengths
grated Parmesan cheese3 Tbsp
garlic clove(s)1 clove(s), medium, to taste, minced
fresh parsley1 Tbsp, flat-leaf variety, chopped
raw sage⅛ oz, or 1 1/2 teaspoons
lemon zest½ tsp
Casa Italia Prosciutto1 serving(s), paper-thin slice, cut into thin strips
- Preheat the oven to 450°F. Spray a pizza pan or baking sheet with nonstick spray.
- 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.
- 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.
- Yields 1/4 pizza per serving.