Smoked Turkey, Grilled Onion, and Tomato Pizza
- Total Time
Tex-Mex flavors dominate in this simple, smoky pizza—filled with grilled sweet onion and scallions, mesquite-flavored turkey, and melted Swiss cheese.
uncooked vidalia onion(s)1 large, cut into scant 1/2-inch-thick slices
uncooked scallion(s)8 medium, (or 1 bunch) trimmed
yellow cornmeal⅛ tsp, for sprinkling
pizza dough mix1 pound(s), whole-wheat variation, at room temperature
low-fat Swiss cheese⅔ cup(s), or Gruyère cheese
deli sliced turkey¼ pound(s), mesquite-flavored, smoked variety, chopped
canned diced tomatoes1 cup(s)
- Spray the grill rack with nonstick spray; prepare the grill for indirect cooking. Lightly spray the sweet onion and scallions with nonstick spray. Grill the sweet onion slices over direct heat until lightly charred and almost tender, 4–5 minutes on each side. Wrap in foil to steam and help tenderize them, about 10 minutes. Grill the scallions until charred, 2–3 minutes; cut into approximately 1-inch pieces.
- Lightly sprinkle a large baking sheet with cornmeal. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly floured rolling pin, roll into a 12-inch circle. Transfer the circle of dough to the baking sheet, gently pulling the dough back to a 12-inch circle. Slide the crust from the baking sheet onto the direct-heat section of the grill. Cover the grill and cook the crust until it is firm and light grill marks are formed, 2–3 minutes.
- Flip the crust with tongs, then drag to the indirect-heat section of the grill. Quickly sprinkle 1/3 cup of the cheese over the crust. Top evenly with the onion, scallions, turkey, tomato, and the remaining 1/3 cup cheese, leaving a 1/2-inch border. Return the pizza to the direct-heat section of the grill. Cover the grill and cook until the toppings are hot and the bottom is golden, 3–5 minutes. Grab the edge of the pizza with tongs, then slide onto a board. Yields 1/6 of pizza per serving.