Skillet Pizza – Per serving: 328 calories (26% calories from fat), 27 g protein, 10 g total fat (3.8 g saturated fat), 34 g carbohydrates, 4 g dietary fiber, 54 mg cholesterol, 236 mg sodium, 806 mg potassium
1/2 pound (240 g) ground turkey
1 large clove garlic, minced
2 scallions, thinly sliced
1 28-ounce (840 g) can no-salt-added whole tomatoes, drained
1/2 teaspoon crushed dried basil
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (optional)
1/4 teaspoon sugar
4 ounces (120 g) dried capellini or angel hair pasta
1 tablespoon olive oil
1 small green bell pepper, seeded and thinly sliced into rings
4 ounces (120 g) fresh mushrooms, cleaned and thinly sliced
3/4 cup (84 g) part-skim shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
To make the sauce: In a large nonstick skillet, cook the ground turkey over medium heat, breaking it up with a wooden spoon, for 5 minutes. Drain off any fat. Add the garlic and scallion, and cook, stirring, for 3 minutes. Add the tomatoes, breaking them up with the back of the spoon. Stir in the herbs, red pepper flakes, salt (if using), and sugar. Reduce heat to medium-low and simmer, uncovered, for 15 minutes, until slightly thickened.
Then, cook the pasta following the package instructions. Drain well.
Preheat oven to 350°F (180°C, Gas Mark 4).
In a 10-inch (25 cm) nonstick, ovenproof skillet, heat the olive oil over medium heat. Add the bell pepper and mushrooms, and sauté until slightly softened, about 3 minutes. Transfer the vegetables to a plate.
In the same skillet, evenly distribute the cooked pasta, pressing down with the back of a spoon. Cover and cook over medium-low heat until pasta forms a crust, about 15 minutes.
To turn the crust over, place a nonstick baking sheet over the skillet and invert the crust onto it. Slide the crust back into the skillet and bake in the oven, uncovered, for 10 minutes.
Evenly spread the sauce over the pasta crust and arrange bell pepper rings and mushrooms on top. Sprinkle with the mozzarella cheese and finally, the Parmesan. Bake for 5 minutes more, until cheese melts. Cut into wedges to serve.
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