Turkey Taco Pizza

Normally after having a turkey dinner I would be treating myself to a turkey sandwich with two slices of bread, mayo, stuffing and cranberry sauce. And enjoying it. My new lifestyle means that is a no no and so today I made myself something different. A Turkey Taco Pizza. Sounds hedonistic, but it really isn't . . .

There is no luxurious thick crust . . . just a plain (six inch) whole wheat tortilla . . . there's likewise no real sauce, just some tomato salsa. (Pick a spicy one for extra flavour.)

There is cheese in the way of grated half fat strong cheddar cheese. Why do I always use the strong one? Because it has more flavour and you don't need as much cheese when the cheese you are using has plenty of flavour.

There is turkey of course . . . I like to keep it chunky, so don't chop it up too small. You just mix it with the spicy salsa and then spread it on the tortilla and top with the cheese and a few black olives. A pizza has to have black olives . . .I am partial to the spanish dry cured ones. Lotsa flavour in those.

Baked until heated through and the cheese meltingly scrummy, it is then topped with some shredded lettuce and halved cherry tomatoes. A low fat sour cream drizzle dressing completes the picture. This was quick, easy and quite delicious. I suppose the only thing that might have made it taste even better would have been a layer of refried beans on the bottom . . . but then again, sometimes you just can't have it all!

*Turkey Taco Pizzas*

Makes 4 servings

Something tasty to do with your leftover turkey (or roast chicken). Deliciously simple and pretty healthy.

• 4 whole wheat tortillas (the smaller ones, about 8 inches in diameter)
• low fat cooking spray
• 10 ounced of cooked turkey breast meat, cut into chunks
• 60ml of bottled salsa (1/4 cup), choose a spicy one for more flavour
• 4 ounces of reduced fat strong cheddar cheese, grated (1 cup)
• 8 black olives, halved
• 12 cherry tomatoes, halved
• 2 heads of baby gem lettuce, shredded (about 1 1/2 cups)
• 60ml of light sour cream (1/4 cup)
• 1 tsp taco seasoning
• 1 to 2 tsp skim milk
• Preheat
• the oven to 220*C/425*F/gas mark 7. Whisk together the sour cream,
• taco seasoning and skim milk in a small bowl. Set aside. Spritz the
• tortillas lightly on each side with some cooking spray and pop onto an
• ungreased baking sheet. Bake for about 4 minutes until crisp. In the
• meantime, stir together the chopped turkey and the salsa. When the
• tortillas have crisped, top each with an equal amount of the turkey
• mixture. Sprinkle each with one fourth of the cheese. Divide the
• olives amongs them, placing an equal number on each. Return to the
• oven and bake for a further 4 to 5 minutes, until the cheese melted and
• they are heated through. Remove from the oven. Top with the shredded
• lettuce and cherry tomatoes. Drizzle each with one fourth of the sour
• cream dressing. Serve immediately.
• Per Serving
• Calories: 248
• Carbs: 22g
• Sugars: 2g
• Fat: 9g
• Fibre: 3g