Instructions

• Preheat oven to 375°F and place a rack in the center position.
• Heat a medium skillet over medium-high heat and lightly coat with nonstick spray. Add 6 ounces ground turkey and cook, breaking it up with a spoon, until no pink remains and the turkey is cooked through (about 6–8 minutes).
• Add 3 tablespoons water, 2 to 3 teaspoons dried taco seasoning, and 2 tablespoons canned chopped mild green chiles to the skillet. Stir to combine, reduce heat to medium-low, and cook until most of the liquid is absorbed, about 1–2 minutes. Turn off the heat and set the skillet aside.
• Place the Flatout flatbread pizza crust on a baking sheet. Lightly spray the top side of the crust with nonstick spray and bake for 3 minutes. Remove from oven, spray the other side, and bake an additional 3 minutes.
• Remove the crust from the oven. Evenly spread 1/2 cup fat free refried beans over the crust.
• Evenly sprinkle the seasoned turkey over the refried beans, then top with 1/3 cup reduced-fat Mexican blend shredded cheese.
• Return the pizza to the oven and bake 4 to 5 minutes, until heated through and the cheese is melted.
• Remove the pizza from the oven and transfer to a cutting board. Top with 1/2 cup shredded iceberg lettuce and 1/2 cup finely chopped tomatoes. Drizzle 1/4 cup light sour cream over the top (or dollop and spread as desired).
• Use a pizza cutter to slice and serve. Any extra sour cream can be added to individual slices.