Entrées
Huli Huli Style Turkey Kona Bowl
Pizetta
Ingredients
Pizetta
1
Small 8 in. pizza crust
3
Raspberry chipotle BBQ sauce – combination of raspberry preserves and chopped chipotles with Adobo sauce. Blend into Sweet Baby Ray’s BBQ Sauce. Blend until smooth in a food processor.
16
Cilantro leaves
16
Thin red onion rings
¾
Manchego and Smoked Gouda blend – 50/50 combination
⅓
Cilantro leaves and thinly sliced red onion salad – 50/50 combination
— as needed
Olive oil
Directions
- 1. Spread the BBQ sauce over the top surface of the pizza crust, leaving a ½" edge.
- 2. Sprinkle the cilantro leaves over the sauce, then evenly spread the thinly sliced red onion on the sauce and cilantro leaves.
- 3. Evenly cover the sauce with the blended cheese.
- 4. Evenly spread the turkey over the cheese.
- 5. Place into a 375–400⁰F oven until the cheese is bubbling and golden brown, without burning the crust.
- 6. Remove from the oven and place onto a cutting board, cut into four equal pieces.
- 7. Mound the 1/3 cup of cilantro salad onto the center of the Pizetta.
- 8. Brush the edges with olive oil.
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