• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
564
Protein:
41 g
Fat:
23 g
Carbohydrates:
49 g

Credit
Recipe by Charmian Christie of The Messy Baker (themessybaker.com).

Serves: 4-6
  1. Preheat the grill on medium. Slice the turkey breast horizontally so it is about 1” (2.5 cm) thick. Brush both sides of all the slices with olive oil and sprinkle lightly with salt.
  2. Peel the onion and slice it in ¼” (0.5 cm) thick rounds. Brush both sides with olive oil.
  3. Place the turkey and onion slices on the hot, oiled grill and cook, turning, until the turkey is cooked and no longer pink inside.
  4. Cook the onion until it begins to soften and is browned.
  5. When the turkey and onion are done, remove from grill and increase heat to medium-high. Close the lid.
  6. You want the grill to heat to about 400-450F (200-230C). Slice the grilled turkey into ½” (1 cm) wide strips.
  7. Separate the onion into rings. Set aside.
  8. In a large saucepan over medium, heat 2 Tbsp (30 mL) olive oil.
  9. Sauté the mushrooms, garlic and 2 sprigs of fresh thyme leaves together, cooking until the mushrooms are tender and browned.
Crust
  1. On a lightly floured surface, divide the pizza dough in half.
  2. Shape each half into a 12” (30 cm) round or 15 X 10” (38 x 25 cm) rectangle, depending on the size and shape of your grill.
  3. Transfer the crust to a board lightly dusted with cornmeal. Slide the crust directly onto the grill. Do not flip.
  4. The crust is done when the surface bubbles and the bottom is browned.
  5. Repeat with second crust if your grill can only accommodate one crust at a time.
  6. When both crusts are grilled, reduce the heat to low and close the lid.
Assembly
  1. Place one crust grilled-side up on a board dusted with cornmeal, and brush lightly with olive oil.
  2. Sprinkle with 1/4 cup (60 mL) of Parmesan and one quarter of the grated smoked Gouda.
  3. Next, place half the onions, mushrooms and turkey slices evenly over the cheese.
  4. Sprinkle with more fresh thyme and then top with a quarter of the grated Gouda. Repeat with second pizza.
  5. Slide the pizza(s) onto the grill, close the lid and cook for 3 to 5 minutes or until the cheese has melted and the bottom crust is cooked and has grill marks.
  6. Repeat with second pizza if your grill isn’t large enough for two. Serve immediately drizzled with honey and a grinding of fresh black pepper.

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