Shredded Turkey and Black Bean Pizza
This recipe offers a great way to make leftover turkey feel like something other than leftovers.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Honey-Wheat Crust dough
- 2 tablespoons cornmeal or 1 tablespoon olive oil
- 2 cups Picante Sauce
- 1 cup shredded reduced-fat Cheddar cheese
- 1 cup shredded reduced-fat Monterey jack cheese
- 2 cups shredded part-skim mozzarella cheese
- 4 cups cooked, shredded turkey breast
- 1½ cups cooked black beans, drained and rinsed
- 1 teaspoon cumin
- ½ teaspoon hot pepper flakes
- 1 small green bell pepper, diced
- 1 sweet onion, finely diced
- 1 cup diced tomatoes
- ¼ cup minced cilantro
Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.
Spread 1 cup picante sauce over each pizza crust, leaving one inch around the edges bare. Combine cheeses and divide evenly over each pizza.
In a bowl, combine shredded turkey, black beans, cumin, and hot pepper flakes. Toss to mix well. Spread half over the cheese on each pizza. Sprinkle bell pepper, onion, and diced tomatoes over the pizzas, followed by the cilantro.
If baking on a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and toppings are bubbly.
Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.
Tricks with Turkey
Three ounces of skinless roasted turkey breast has only 115 calories and less than a gram of fat. What's more, the firm texture makes sliced or pounded turkey breast a good substitute for veal, pork medallions, or duck in a variety of recipes. Season the turkey with spice rubs and low-fat, high-flavor sauces for maximum impact.
