Grilled Turkey Pizza with Arugula, Asiago Cheese and Fire Roasted Tomato Pepper Sauce

Directions

Preheat grill to medium-high heat.

Coat turkey, peppers and onion in olive oil and season with salt and pepper.

Grill turkey over direct medium high heat just until cooked through, or a thermometer probe reads 170°F (77°C). Grill peppers and onions at the same time until charred. Let turkey and vegetables cool and then cut into cubes.

Flour a surface and roll or stretch half of the dough into a 12 inch circle. Place dough on a non-stick barbecue pizza pan or a preheated stone over indirect heat on the grill. Close the lid and cook for about 5-10 minutes until the underside is crisp. Remove from grill and flip dough so crisp side is facing up.

Cover surface with half of the fire Roasted Tomato-Pepper Sauce.

Mix the arugula in a bowl with a 1 tsp | 5 ml of olive oil, then spread half on pizza. Add half of the turkey, peppers and red onion, then top with half the cheese.

Return to the grill and cook with the lid down over indirect heat for an additional 5-10 minutes or until the bottom is crisp and the cheese is melted. Repeat process for second pizza.

Pizza Dough

Place the flour and salt in a large bowl. Warm the beer and water to about 120°F (50°C) by heating in microwave for 1-1.5 minutes until it's hot to the touch but not scalding.

Mix the yeast with the beer and then add to the flour along with the oil.

By hand: mix until ingredients form into a dough ball. Add more flour if necessary. Then knead for 5-10 minutes until dough is smooth and elastic.

By machine with dough arm: once a ball has formed, mix dough on medium to high speed, adding more flour if required. Continue to mix for 5-7 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, cover and let rise in a very warm place for about 30 minutes.

Fire Roasted Tomato Pepper Sauce

Wash and dry peppers, onion pieces and tomatoes. Coat them will olive oil in a bowl and place over direct medium heat on the grill. Char them on all sides until they are cooked through.

Wrap individual garlic cloves (still in their skin) in foil and bake them over indirect heat until they are soft (about 20 minutes).

Place peppers, onion and tomato in a medium saucepan along with vinegar, water and spices.

Squeeze garlic out of its skin and add to pot. Simmer ingredients for 10 minutes then puree with a blender and strain out seeds and skin.

Return to pot and simmer until desired thickness is achieved.

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