Lunch: Chutney Pizza with Turkey, Spinach and Gorgonzola

Mild ground turkey and spinach are paired with bold ingredients--mango chutney and Gorgonzola--with great results.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Chutney Pizza with Turkey, Spinach and Gorgonzola

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

2 tablespoons unsalted or salted butter
2 cloves garlic, finely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
8 oz uncooked ground turkey breast
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup mango chutney
1/4 cup slivered blanched almonds
1 cup crumbled Gorgonzola cheese (4 oz)
2 green onions, thinly sliced (2 tablespoons)

Instructions

Heat oven to 425 °F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
In 10-inch nonstick skillet, melt 1 tablespoon of the butter over low heat. Add garlic; cook, stirring occasionally, until tender. Add spinach. Increase heat to medium; cook 2 to 3 minutes, stirring occasionally, until liquid from the spinach has evaporated and mixture is thoroughly heated. Remove spinach mixture to a bowl.
Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 10 minutes or until light golden brown.
Meanwhile, add remaining 1 tablespoon butter to skillet; melt over medium heat. Add turkey; cook 4 to 6 minutes, stirring frequently, until no longer pink; drain. Stir in salt and pepper; remove from heat.
Cut up large fruit pieces in chutney if necessary. Spread chutney evenly over partially baked crust. Top chutney evenly with turkey and spinach mixture. Sprinkle with almonds and cheese.
Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Immediately sprinkle with onions. To serve, cut with serrated knife.

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