© 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 Medium red bell pepper
1 Medium green pepper
1 Medium yellow or orange bell pepper
1 tsp dried oregano, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
2 c COOKED TURKEY, shredded
1 Package (10 oz) refrigerated pizza crust
Vegetable cooking spray
1/2 c reduced-fat Mozzarella cheese, grated
Prepare grill for direct heat cooking.
Grill peppers over hot coals 15 to 20 minutes, turning occasionally until all sides are blackened. Put peppers in paper bag, fold down top and allow to cool. Under running water, remove charred skin, seeds and ribs from peppers. Place on paper towel to dry. Sprinkle peppers with 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Cut peppers into 1/4-inch strips. Set aside.
In small bowl combine turkey with remaining oregano, salt and pepper.
Unroll pizza dough and pat into rectangle, approximately 10x13-inches. Cut dough into 4 equal pieces.
Brush grill rack with vegetable cooking spray.
Slide dough on grill over low heat/coals. Using the indirect heat method, grill 3 to 4 minutes or until dough is puffy and lightly browned. Turn dough over and grill 2 to 3 minutes or until dough is done.
Top each pizza with 1/4 each peppers, turkey and 2 tablespoons cheese. Cover with grill lid or tent with foil. Heat pizzas about 5 minutes or until cheese melts. Serve immediately.
336 Total Calories
6 g Total Fat
54 g Cholesterol
746 mg Sodium
37 g Total Carbohydrates
32 g Protein