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Barbecued Turkey Pizza

Barbecued Turkey Pizza
My bread machine makes the crust for this mouthwatering pizza. Barbecue sauce, turkey, vegetables and cheese deliver so much flavor even your biggest pizza fans won't believe it's light.—Krista Frank, Rhododendron, Oregon
8 ServingsPrep: 20 min. + standing Bake: 25 min.

Ingredients

  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 3/4 cup KC Masterpiece®
    [x]
    Bold BBQ Sauce
    KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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  • 1-1/2 cups cubed cooked turkey breast
  • 1/2 cup fresh or frozen corn, thawed
  • 1 small red onion, julienned
  • 1 small green pepper, julienned
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • In bread machine pan, place the first six ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is complete, turn dough onto a lightly floured surface.
  • Punch down; cover and let stand for 10 minutes.
© Taste of Home 2013

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Barbecued Turkey Pizza (continued)

Directions (continued)

  • Roll dough into a 14-in. circle. Transfer to a 14-in. pizza pan
  • coated with cooking spray; build up edges slightly.
  • Spread barbecue sauce over crust. Layer with half of the turkey,
  • corn, onion, green pepper, garlic and cheese. Repeat layers. Bake at
  • 400° for 25-30 minutes or until the crust is golden brown.
  • Yield: 8 servings.
Nutrition Facts: One serving equals 366 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 663 mg sodium, 52 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013