September 1, 2008
From: Chef Craig Scheuerman, CCC, Stratford University, Falls Church, VA. Yield: 12 servings.
3 lb. turkey cutlets, gently pounded to an even thickness
as needed, olive oil
1½ cups fresh lime juice
¾ cup reduced-sodium soy sauce
¾ cup green onion, minced
⅓ cup fresh cilantro, minced
⅓ cup crunchy peanut butter
⅓ cup olive oil
⅓ cup brown sugar
2 tbsp. fresh ginger root, minced
1 Tbsp. lime zest
1½ tsp. red pepper flakes
6 cloves garlic, minced
30 oz. pizza dough
as needed, olive oil
1½ cups green onion, sliced
3 medium carrots, cut into fine match sticks
¾ cup fresh cilantro, chopped
3 cups mozzarella cheese, shredded
For turkey: Lightly brush cutlets with olive oil and sprinkle wih salt and pepper. Over direct heat, grill turkey cutlets until internal temperature reaches 165°F. Cool slightly and shred into thin strips. Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. Heat until steaming. Stir in shredded turkey. Briefly heat over low heat.
For pizza: Roll out dough into three rectangles approximately 10 × 13". Brush grill with olive oil. Place pizza crust, top side down, on grill and cook until golden, about 4-5 minutes until dough is puffy and lightly browned. Turn pizza over. Top browned side of pizza with drained, heated turkey mixture, sliced green onions, carrot sticks and cilantro. Sprinkle each pizza with 1 cup cheese Cover grill and heat pizzas 5-7 minutes or until crust is cooked on bottom, cheese melts and pizzas are hot. Cut each pizza into 4 servings.
Related Recipes:
You May Also Like
