Summer Turkey Pizza

35 minutes       10 minutes       15 Makes 4 personal pizzas


 Select the items you need and print a shopping list.


1 pizza dough (see recipe below) or use store-bought pizza dough1 Butterball Easy Fresh boneless turkey breast1 tbsp olive oil1 tbsp Broil King Perfect BBQ spice rub or your favourite BBQ Spice rub1 cup parmigiana, grated½ pint cherry tomato, halved½ cup dates, pitted and chopped1 cup blue cheese, crumbled½ cup walnuts, toasted1 c brussel sprouts, blanched1 tbsp butter2 tbsp honeyParchment paper

Pizza Dough Ingredients

1 kg flour (“00” - finely ground bread/pasta flour) or all-purpose flour3 tsp salt1 tbsp sugar2 tsp yeast2 cup + 2 tbsp water1 tbsp olive oil


  1. Turn BBQ on and heat up to 400 °F

  2. Coat the Butterball turkey breast with olive oil and BBQ spice rub
  3. Grill Butterball turkey breast on medium high for 20 - 25 minutes, turning throughout. Cook until the internal temperature reaches 165°F (74°C).
  4. Let the turkey rest, then slice thinly to use as an ideal pizza topping.
  5. Trace the pizza stone onto the parchment paper and cut out for each pizza
  6. Add the pizza stone to the grill and preheat the Broil King Pellet Grill to 600°F.
  7. Divide pizza dough into 4 balls and roll out to be slightly smaller than the pizza stone.
  8. Place the pizza dough onto the cut-out parchment paper
  9. Top each pizza with a drizzle of additional olive oil. Then sprinkle on the parmigiana cheese, add cherry tomatoes, and dates. Top with sliced turkey then sprinkle on the blue cheese and walnuts. Drizzle with honey.
  10. Place on pizza stone one pizza at a time.
  11. Once pizza is on the pizza stone, add the brussel sprouts and butter to the Exact Fit Cast Iron Griddle.
  12. Cook Brussel sprouts for 7 - 10 minutes until golden brown. Remove the pizza and the brussel sprouts.
  13. Top the pizza with the brussel sprouts and enjoy!

  14. Pizza Dough Directions

  15. To make the pizza dough, bloom the yeast in 1 c warm water (to activate the yeast). Wait 10 minutes until foamy.

  16. Add flour, salt, sugar, and olive oil to a stand mixer. Then add the yeast and water once bloomed.
  17. Add remaining 1 cup and 2 tbsp of water. Mix using dough hook attachment until the mixture forms a smooth ball and has kneaded for approximately 10 minutes.
  18. Remove the dough and add to a slightly oiled bowl and cover loosely. Proof for 1 ½ hours, then return the proofed dough (should have doubled in size) to your work surface.
  19. Divide into 4 evenly pieces, then form into balls by pinching four corners
  20. together and rounding off. Proof again at room temperature, loosely covered for another hour (or overnight for a more complex flavour).
  21. The pizza dough can be used after the second proofing, or individually wrapped and frozen.