1 package Sea Salt & Cracked Black Pepper Boneless Turkey Fillets, small dice
1 tbsp | 15 ml olive oil
1 ½ cup | 375 ml fresh mushrooms, chanterelle, oyster or cremini, sliced
2 tbsp | 30 ml shallots, finely chopped
2 tbsp | 30 ml pine nuts
3 tbsp |45 ml olive oil
1 tbsp | 15 ml garlic
1 cup | 250 ml fresh basil leaves
1/8 cup |35 ml freshly grated parmesan cheese
2 uncooked pizza dough balls
1- 500 Gram package sliced provolone
Preheat the barbecue to high heat (400°F | 200°C).
On the stovetop or side burner, sauté turkey, mushroom and shallots in olive oil over medium-high heat for 5 minutes, stirring continuously. Set aside.
Blend pine nuts, garlic and olive oil in a food process until coarsely chopped. Add basil and pulse until basil just chopped. Transfer to a bowl and add parmesan cheese and mix well.
Flour a surface and stretch each ball of the dough into a 12” circle. Place each stretched dough on a non-stick BBQ pizza pan or a preheated stone. Grill over indirect heat. Close the lid and cook for about 5-10 minutes until the underside is crisp.
Remove each pizza crust from grill and flip dough, so crisp side is up.
Cover each pizza crust with half of the pesto. Divide turkey mushroom mixture between the two pizzas. Top each pizza with slices of provolone.
Return pizza to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes or until the bottom in crisp and the cheese is melted.
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