Turkey Tomato Pizza

I call this my summer pizza. Fresh tomatoes, green onion, and a surprise lemon-mayo sauce make this pizza truly unique and great on a hot summer day; or since I live in Florida, any day that isn't in February. I adapted the recipe from one of my favorite healthy cookbooks, Taste of Home - Everyday Light Meals. I promise you though, there is nothing "healthy" tasting about this pizza.

My favorite part is the lemony "sauce" that replaces the usual red tomato sauce. Its a flavor that you wouldn't expect to be on a pizza, but goes very well with the other toppings. My boyfriend isn't nearly the lemon fan that I am and didn't enjoy the pop of lemon nearly as much as I did, but we can't agree on everything. I think if I used less lemon zest next time he would enjoy it more, maybe have 3 slices instead of two ; )

This was a quick and easy recipe to prepare, taking about 30 minutes in total and using ingredients that you might have on hand. Be sure to pre-bake the crust. Its the key in getting that crispy texture that tube dough often lacks.

Adapted from Taste of Home - Everyday Light Meals 

Turkey Tomato Pizza

• 1 tube refrigerated pizza crust
• 1/4 cup reduced-fat mayonnaise
• 1/4 tsp grated lemon zest
• 1 cup Italian blend shredded cheese
• 1 and 1/2  tsp dried basil
• 1/4 pound turkey, cubed
• 2 small Roma tomatoes, thinly sliced
• 1/2 cup Swiss cheese, shredded
• 3 tbsp green onions, thinly sliced

1. Preheat oven to 425 degrees. Grease a 15x10 inch cookie sheet and press dough to fill sheet.
2. Take a fork and prick dough all over. Bake for 11 minutes. 
3. Mix mayo, lemon zest, and 1 tsp of basil together. Spread over baked crust.
4. Sprinkle Italian cheese blend over crust. Top with turkey, tomatoes, and green onions.
5. Sprinkle Swiss cheese over top and finish with basil.
6. Bake for 8 minutes.

Tips and Tricks

• You can use home-made dough or store made dough if you wish. Cook on temperature accordingly.
• You more or less lemon rest depending on your tastes.
• You can use whatever cheese you have on hand, however the Swiss really brings outs the flavors in the sauce.