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main course | turkey

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

Prep Time: 20 minutes Cooking Time: 20 minutes 4 servings


Products Included In Recipe

Ingredients

1 lb | 450 g Granny's boneless skinless turkey breast
2 yellow bell peppers, remove stem & seeds, then cut into quarters
1 red onion, peeled and cut in half
2 tbsp | 30 ml olive oil
to taste sea salt and fresh ground pepper
2 cups | 500 ml Fire Roasted Tomato-Pepper Sauce (see recipe below)
3 cups | 750 ml fresh arugula
1 tsp | 5 ml olive oil
1 1/2 cup | 375 ml shredded Asiago cheese
Dough (Makes two 12 inch crusts)
1 1/4 oz | 35 g package fast-acting dry yeast
1 cup | 250 ml warm amber ale (about 120°F)
1/2 cup | 125 ml water
3 1/2 cups | 875 ml all-purpose flour, or more if requires
1 tsp | 5 ml salt
2 tbsp | 30 ml olive oil
Fire Roasted Tomato Pepper Sauce
1 jalapeño pepper
1 red bell pepper, cored and quartered
1 red onion, peeled and cut in half
2.2 lbs | 1 kg fresh roma tomatoes
1 tbsp | 15 ml olive oil
5 garlic cloves
1/4 cup | 65 ml balsamic vinegar
1 cup | 250 ml water
1 bay leaf
1 lb | 450 g fresh tomato, coarsely chopped
1 tsp | 5 ml mild paprika
1 tsp | 5 ml ground cumin
1/2 tsp | 2.5 ml dried oregano
1/2 tsp | 2.5 ml ground coriander
1/2 tsp | 2.5 ml cinnamon
1 tsp | 5 ml sea salt
to taste fresh black pepper

Directions

Prepare pizza dough (takes approximately 20 minutes):1. 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.2. 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.3. Place dough in an oiled bowl, cover and let rise in a very warm place for about 30 minutes.
Prepare Fire Roasted Tomato Pepper Sauce (30 minutes): 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.
Preheat grill.
Coat steaks, peppers and onion in olive oil and season with salt and pepper.
Grill steaks 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 steaks 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 BBQ 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 teaspoon (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.

From the Chef: "Pizza is not as difficult to make on a barbecue as one might think. The crust comes out nice and crispy and as a bonus, the kitchen doesn’t get heated up on a warm summer’s day."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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