|
RDJ-- Turkey Pizza, 10-13-09
|
RDJ Petite
|
Oct 13, 2009 08:50 PDT
|
_______________________________________
Volume 11 Number 239
US Library of Congress ISSN: 1530-3292
_______________________________________
RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via email.
Send a blank email to rdj-sub-@topica.com
Archives are at http://www.topica.com/lists/rdj/read
Cancel instructions are at bottom of mailing.
Encourage your family and friends to join the fun!
_______________________________________
Turkey Pizza
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 3/4 cups canned crushed tomatoes
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
2 cups chopped skinned cooked turkey
1/2 cup (2 ounces) shredded provolone cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat oven to 400F. Heat olive oil in a large nonstick skillet over
medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in
tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15
minutes or until thick, stirring occasionally. Stir in parsley and
basil. Remove from heat. Cool completely.
Roll dough into a 10-inch circle on a lightly floured surface. Place
dough on a (12-inch) pizza pan or baking sheet coated with cooking
spray. Crimp edges of dough with fingers to form a rim.
Spread tomato mixture over crust, leaving a 1/4-inch border. Top with
turkey; sprinkle with cheeses. Bake at 400F for 10 minutes or until
golden. Yield: 6 servings.
CALORIES 275 (27% from fat); FAT 8.3g (sat 3.2g,mono 2.8g,poly 0.9g);
IRON 2.6mg; CHOLESTEROL 49mg; CALCIUM 172mg; CARBOHYDRATE 28.8g; SODIUM
641mg; PROTEIN 21.5g; FIBER 1.8g
_______________________________________
_______________________________________
Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
_______________________________________
Good Neighbor Recipes appears every Friday. To submit your recipe to
Recipe du Jour’s Good Neighbor Recipes, simply send it via email to
ri-@recipedujour.com Use “GNR” and the title of your recipe as the
subject; and you must include your email address in the text in case
other readers have questions. Feel free to include some words about
yourself or the recipe (please keep it short). Look at the format we use
when we present our recipes and try to be similar. Do not submit recipes
in “bulleted” or 2 column format. Be sure to be specific in your
measurements (don’t just say “a small can” of something, give the
amount). One recipe per email, please. We reserve the right not to print
everything we receive. By submitting to Good Neighbor Recipes, you give
us permission to publish your submission in our daily ezine and in any
other format, such as a printed collection, without recompense now or in
the future. WARNING: If you don’t follow the guidelines above, we won’t
be able to use your recipe!
The portions of this mailing designated as “Rich’s Note” and “Simply
Tim” are © Copyright 2009 by Richard Rowand and Tim Lee. All rights
reserved worldwide. Feel free to forward this mailing, in its entirety,
to any and all family and friends.
The nutritional analysis given with some recipes is intended as a guide
only.
To subscribe, send a blank email addressed to
mailto:rdj-sub-@topica.com
To change address, simply unsubscribe from your old address and
resubscribe from your new address.
To unsubscribe, send a blank email addressed to
mailto:petite-un-@topica.com
Recipe du Jour is strictly an opt-in service. We do not sell, lease,
loan, or give our subscribers’ addresses to anyone for any reason. Our
features are intended to be for entertainment only.
.
|
|
 |
|
