How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turkey, Bacon & Tomato Pizza?

You need 6 ingredients. The key ingredients include: 1 ready-to-use baked pizza crust (12 inch), 1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07, 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided, 1 tomato, chopped Safeway 1 lb For $1.29 thru 02/09, and more.

Is Turkey, Bacon & Tomato Pizza suitable as meat & poultry?

Yes, Turkey, Bacon & Tomato Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Turkey, Bacon & Tomato Pizza?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey, Bacon & Tomato Pizza Recipe

Name: Turkey, Bacon & Tomato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ready-to-use baked pizza crust (12 inch); 1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07; 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided; 1 tomato, chopped Safeway 1 lb For $1.29 thru 02/09; 6 slices OSCAR MAYER Fully Cooked Bacon, chopped; 16 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips

Turkey, Bacon & Tomato Pizza – a delicious recipe with ready, MIRACLE WHIP Dressing Family, Mozzarella Cheese, tomato, Bacon, Turkey Breast. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 ready-to-use baked pizza crust (12 inch)
1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 tomato, chopped Safeway 1 lb For $1.29 thru 02/09
6 slices OSCAR MAYER Fully Cooked Bacon, chopped
16 slices OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast, cut into strips

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
545 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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