There’s something sweet about grilled flatbread as the weather warms up. Maybe because it’s basically pizza and anything goes! Try this recipe that makes quick use of that leftover cooked turkey we know you have in your freezer.
Makes: 4 servings
INGREDIENTS
- 1-2 lb (0.5 – 1 kg) skinless, boneless Ontario turkey breast
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) each salt & pepper
- 1/4 cup (50 mL) fresh lime with pulp
- 2 tbsp (25 mL) reduced-sodium soy sauce
- 2 tbsp (25 mL) green onion, minced
- 1 tbsp (15 mL) fresh cilantro, minced
- 1 tbsp (15 mL) crunchy peanut butter
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) brown sugar
- 1 tsp (5 mL) fresh ginger root, minced
- 1/2 tsp (2 mL) lime rind, grated
- 1/4 tsp (1 mL) red pepper flakes
- 2 cloves garlic, minced
- FOR PIZZA
- 4 pcs 8-inch naan bread pita or other flatbread
- vegetable oil cooking spray
- 1/2 cup (125 mL) green onion, sliced
- 1 medium carrot cut into 2″ x 1/8″ match sticks
- 1 cup (250 mL) bean sprouts
- 4 tbsp (60 mL) fresh cilantro, chopped
- 1/2 cup (125 mL) reduced-fat shredded mozzarella cheese
DIRECTIONS
ONE: Rub turkey breast with oil and season with salt and pepper. Roast turkey breast in 375F (190C) oven until a thermometer in the thickest part of the breast reads 170F (77C), about 45 min. Remove from oven and let cool. Shred turkey using hands or two forks.
TWO: Prepare grill for direct heat cooking or medium heat for a gas barbecue. In a small bowl, combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime rind, red pepper flakes, garlic with turkey; cover and refrigerate for 1 hour. Spray grill with cooking spray. Place naan over hot coals and grill 2 minutes per side, or until puffed and lightly browned. Top each pizza with 1/4 turkey mixture and 1/4 sliced green onion, carrot
THREE: Spray grill with cooking spray. Place naan over hot coals and grill 2 minutes per side, or until puffed and lightly browned. Top each pizza with 1/4 turkey mixture and 1/4 sliced green onion, carrot sticks and bean sprouts. Sprinkle each with 1 tbsp (15mL) cilantro and 1/4 of the shredded cheese. Cover, grill and heat 5-10 minutes or until cheese melts. Serve immediately.
Recipe provided courtesy of Ontario Turkey Farmers.