I would make the following change to the recipe: It says to put the mozzarella on top of the vegetables, but I would put some of the sauce on the crust, put the cheese down (mebbe 1/2?) and then the veggies (followed by the other 1/2 of the cheese?). By putting the cheese on the top, there wasn't anything anchoring the veggies the crust and it got quite messy (even with a knife and fork).


* Exported from MasterCook *

Vegetable-Turkey Pizza-3 Points

Recipe By : Weight Watchers Simply the Best Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : 3 Points--Ww Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound ground skinless turkey breast
1 onion -- thinly sliced
4 cloves garlic -- minced
9 ounces frozen artichoke hearts -- thawed
1 1/2 cups mushroom -- sliced
8 ounces tomato sauce
1 green pepper -- seeded and diced
1 tablespoon capers -- drained and rinsed
1 teaspoon dried oregano
12 inch pizza crust shell
1 1/2 cups nonfat mozzarella cheese -- shredded

1. Preheat the oven to 375 degrees.

2. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softend, about 5 minutes.

3. Add the artichokes, mushrooms, tomato sauce, pepper, capers, basil and oregano; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the vegetables are softened, 8-10 minutes.

4. Place the pizza shell on a baking sheet. With a slotted spoon, transfer the turkey-vegetable mixture to the flatbread. Cook the liquid remaining in the skillet 2 minutes, until it reduces to about 2 tablespoons; pour the liquid evenly over the vegetables. Sprinkle evenly with the cheese, and bake until the cheese is melted, 15-18 minutes.

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