Turkey Alfredo-Saltimbocca pizza with asparagus
9
Points®
Total time: 23 min • Prep: 8 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Frozen pizza crust dough
8 oz, or Pizza Crust mix
Prosciutto
1 oz, paper-thin slice, cut into thin strips
Store-bought light alfredo sauce
⅓ cup(s)
Deli sliced turkey breast
4 oz, roasted variety, cut into thin strips
Part skim mozzarella cheese
1½ oz, cut into thin strips
Asparagus
1 pound(s), 24 pencil-thin stalks, trimmed to 5-inch lengths
Grated Parmesan cheese
3 Tbsp
Garlic
1 clove(s), to taste, minced
Fresh parsley
1 Tbsp, flat-leaf variety, chopped
Raw sage
⅛ oz, or 1 1/2 teaspoons
Lemon zest
½ tsp
Instructions
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.
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