| Ingredients |
| 1/4 Cup fresh lime juice with pulp |
| 2 Tablespoons reduced-sodium soy sauce |
| 2 Tablespoons minced green onion |
| 1 Tablespoon minced fresh cilantro |
| 1 Tablespoon crunchy peanut butter |
| 1 Tablespoon olive oil |
| 1 Tablespoon brown sugar |
| 1 Teaspoon minced fresh ginger root |
| 1/2 Teaspoon grated lime zest |
| 1/4 Teaspoon red pepper flakes |
| 2 Cloves garlic, minced |
| 2 Cups GRILLED OR COOKED TURKEY, shredded |
| 1 10-ounce tube refrigerated pizza dough |
| As needed olive oil |
| 1/2 Cup sliced green onion |
| 1 Medium carrot, cut into 2X1/8-inch match sticks |
| 1/4 Cup chopped fresh cilantro |
| 1/2 Cup Mozzarella cheese, grated |
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- Prepare grill for indirect-heat cooking.
- Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. 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.
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