© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/4 c fresh lime juice with pulp
2 tbsp reduced-sodium soy sauce
2 tbsp minced green onion
1 tbsp minced fresh cilantro
1 tbsp crunchy peanut butter
1 tbsp olive oil
1 tbsp brown sugar
1 tsp minced fresh ginger root
1/2 tsp grated lime zest
1/4 tsp red pepper flakes
2 cloves garlic, minced
2 c grilled or cooked turkey, shredded
1 10-oz tube refrigerated pizza dough
Olive oil as needed
1/2 c sliced green onion
1 medium carrot, cut into match sticks
1/4 c chopped fresh cilantro
1/2 c grated Mozzarella cheese
Prepare grill for indirect-heat cooking.
Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger root, lime zest, red pepper flakes and garlic in a large saucepan.
Stir in shredded turkey. Heat over low heat, stirring occasionally.
Unroll pizza dough and pat into a rectangle, approximately 10 x 13 inches.
Cut dough into 4 equal pieces. Reduce grill heat to low.
Brush grill rack with olive oil. Using the indirect grilling method, slide pizza crusts on grill and cook until golden, about 3 to 4 minutes until dough is puffy and lightly browned.
Turn pizza crusts over. Top browned side of pizza crusts with heated turkey mixture.
Sprinkle with green onions, carrot sticks and cilantro.
Sprinkle pizzas with cheese.
Cover with grill lid or tent with foil.
Heat pizzas about 5 minutes or until crusts are cooked on bottom, cheese melts and pizzas are hot.
NOTE:
To set up a gas grill for indirect cooking, preheat all burners on high. Turn one burner off; place pizzas over "off" burner. Reset remaining burner(s) to medium. Close lid to cook.
To set up a charcoal grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place pizzas over open area and close lid to cook.