Turkey Taco Pizza
with Creamy Chop Salad
Tasty turkey takes center stage with classic taco toppings! The Mexican seasoning makes a great extra in this soon-to-be award-winning pizza dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
9 tbsp
Tomato Sauce Base
2 unit(s)
Green Onion
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 unit(s)
Naan
113 g
Baby Tomatoes
½ cup
Cheddar Cheese, shredded
1 unit(s)
Sour Cream
1 unit(s)
Lime
56 g
Spring Mix
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Thinly slice green onions. Halve cherry tomatoes. Zest and juice half the lime (1 lime for 4 ppl). Cut any remaining lime into wedges. On a baking sheet, arrange naan (NOTE: Use 2 baking sheets for 4 ppl). Broil in middle of oven, until golden-brown, 1-2 min per side. (TIP: Keep your eye on them so they don't burn!) Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, Mexican seasoning and half the green onions. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)
Spread pizza sauce across toasted naan. Using a slotted spoon, top naan with ground turkey mixture and sprinkle over cheese.
Broil assembled pizzas in middle of oven, until toppings are warmed through, 3-4 min. (NOTE: For 4 ppl, broil 2 pizzas at a time in 2 batches.)
While pizzas broil, in a small bowl, combine sour cream and lime zest. Season with salt and pepper. In a large bowl, whisk together lime juice, 1 tbsp oil and 1/2 tsp sugar (dbl all for 4 ppl). Toss spring mix and cherry tomatoes with dressing. Set aside.
Cut taco pizzas into pieces and divide between plates. Sprinkle over remaining green onions and dollop with crema. Squeeze over a lime wedge, if desired.
