Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Smoked turkey, grilled onion, and tomato pizza

8
Points®
Total Time
27 min
Prep
7 min
Cook
20 min
Serves
6
Difficulty
Moderate
Rich flavors dominate in this simple, smoky pizza—filled with grilled sweet onion and scallions, mesquite-flavored turkey, and melted Swiss cheese. A grill is all you need for this easy pizza leaving no clean-up work for the kitchen. Indirect heat helps meld the flavors while the direct heat gets the crispness into the crust and makes the scallions and onions super flavorful. Vidalia onions are a specific variety of sweet onion grown in Vidalia, Georgia and widely available in summer months. If you cannot find them in your market, use any variety of sweet onion. A key to making this recipe well is having the ingredients ready to top the crust when the time comes. Moving quickly through the toppings will allow all the cheese to melt on both the bottom and top of the ingredients to lock them into each slice. Serve this pizza for an easy supper or lunch on a nice afternoon. Ready in under 30 minutes, you can enjoy it at practically anytime of day.

Ingredients

Vidalia onion

1 large, cut into scant 1⁄2-inch-thick slices

Scallions

8 medium, (or 1 bunch) trimmed

Yellow cornmeal

⅛ tsp, for sprinkling

Pizza dough mix

1 pound(s), whole-wheat variation, at room temperature

Low fat Swiss cheese

⅔ cup(s), shredded, or Gruyère cheese

Deli sliced turkey breast

¼ pound(s), mesquite-flavored, smoked variety, chopped

Canned diced tomatoes

1 cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

People Also Like

People Also Like