Turkey Taco Pizza
with Creamy Chopped 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
½ cup
Marinara Sauce
2 unit
Green Onion
1 tbsp
Mexican Seasoning
2 unit
Naan
(Contains Egg, Milk, Gluten)
113 g
Cherry Tomatoes
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
56 g
Spring Mix
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
2 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high and wash and dry all produce. Thinly slice green onions. Halve tomatoes. Zest and juice half the lime (1 lime for 4 ppl). Cut any remaining lime into wedges. Arrange naan on a baking sheet. (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.**
Spread marinara 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, combine sour cream and lime zest in a small bowl. Season with salt and pepper. Whisk together lime juice, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Toss spring mix and 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.
