• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
610 Per serving (1/8th recipe or 1/4 pizza)
Protein:
55 g
Fat:
29 g
Carbohydrates:
33 g
Sodium:
1250 mg

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2020 Exceldor Cooperative All Rights Reserved

Serves: 8
Prep Time: 20 mins
Cook Time: 20 mins
  1. Preheat the barbecue to high heat (400°F | 200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Remove each pizza crust from grill and flip dough, so crisp side is up.
  6. Cover each pizza crust with half of the pesto. Divide turkey mushroom mixture between the two pizzas. Top each pizza with slices of provolone.
  7. 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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