Nutrition Facts

Serving Size1/6 of recipe
Total Fat7.5 g
Saturated Fat4 g
Sodium766 mg
Total Carbohydrate35.5 g
Dietary Fiber2 g
Protein20 g

Servings and Times


Save leftovers for tomorrow’s lunch.

Ingredients and Preparation

Turkey breast filet5 ounces
Water-packed artichoke hearts, drained, chopped, and patted dry with paper towels1 cup
Baby spinach2 cups
Garlic clove, minced ¼ teaspoon salt1
Fresh ground pepper to taste
Shredded part-skim mozzarella cheese1 ½ cups
Refrigerated pizza dough1 (13.8-ounce) can
Cornmeal2 teaspoons
  1. Directions
  2. Preheat oven to 425˚F.
  3. Fill a large pot 2/3 of the way full with water. Boil turkey until tender, about 15-20 minutes. Let cool and shred by hand or with a fork.
  4. In a large bowl, gently combine turkey, artichokes, spinach, garlic, salt, pepper, and mozzarella.
  5. Unroll dough into a rectangle onto a baking sheet sprinkled with cornmeal. Spread filling across half of the dough, leaving a 1-inch border along the edges. Fold over the empty half of the dough and press edges together to seal. Bake for about 18 minutes, until golden. Slice into 6 pieces and serve with marinara sauce.