Delicious Turkey, Pistachio, and Burrata Pizza
Using my favorite Honeysuckle White marinated tenderloins, this Turkey, Pistachio, and Burrata pizza couldn't be more easy or delicious! Serve as a week night dinner or slice it up for an appetizer - possibilities are endless!
Servings: 6 servings
Equipment
- 1 pizza stone
- 1 9x13 baking dish
- 1 cutting board
- 1 meat thermometer
Ingredients
- 1 Package of Honeysuckle White Pre-Marinated Turkey Tenderloin rotisserie flavor
- 1 ball store bought pizza dough
- ½ cup pesto
- 1 cup shredded mozzarella cheese
- 2 small balls of burrata cheese about 4 oz
- ¼ a red onion thinly sliced
- ¼ cup pistachios chopped
- pinch of red pepper flakes
Instructions
- Roast both the tenderloins for 35-45 minutes at 375 degrees in a 9x13 baking dish or until it reaches an internal temperature of 165 degrees. Use a meat thermometer to check! Remove and set aside on a cutting board to rest.
- While you prepare the crust, place a pizza stone (or baking sheet) in the oven (or in your pizza oven) to pre-heat and turn the heat to 450 degrees for about 5 minutes.
- Roll out your crust and place on a floured pizza peel or cutting board.
- Carefully slide the flatbread crust onto the heated pizza stone and bake for 8 minutes.
- Thinly slice the cooked turkey tenderloin, red onion, and chop the pistachios.
- Remove the crust from the oven and top with pesto sauce, shredded mozzarella cheese, red onion, turkey tenderloin and crushed pistachios.
- Return this to the oven for approximately 5 minutes to melt the cheese and get the edges of the turkey crispy.
- Remove the flatbread and tear the burrata cheese into large chunks. Add these to the top of the pizza and finish with a sprinkle of red pepper flakes.
- Slice into squares and enjoy!