Yield: 12 servings.
1 1/2 cups peanut butter
1/3 cup soy sauce
2 Tbsp. toasted sesame oil
1/3 cup unseasoned rice vinegar
1/4 cup garlic, finely chopped
1/4 cup fresh ginger root, peeled and grated
1 Tbsp. Asian chili paste
1/4 cup hoisin sauce as needed, salt
12 6” pre-baked pizza shells
3 cups Monterey Jack cheese, shredded
4 cups cooked turkey, shredded
12 medium green onions, white and pale green portion, thinly sliced
2 large carrots, peeled and shredded
1/2 cup fresh cilantro, chopped
2 large limes, each cut into sixths
In a food processor, blend peanut butter, soy sauce, sesame oil, vinegar, garlic, ginger root, chili paste and hoisin sauce until smooth. Add salt to taste and set aside. Heat grill to medium, using direct heat. Spread peanut sauce on each pizza shell. Cover sauce on each pizza with 1/4 cup cheese. Evenly distribute turkey, green onion, carrot and cilantro on each pizza. Place pizzas on grill grate and cook for 5-8 minutes, or until crust is crisp and cheese melts. Remove pizzas from grill and squeeze one lime wedge over each pizza.
Recipe Provided by: From: Chef Bobby Flay, Mesa Grill and Bolo, NYC, and author of Boy Meets Grill (2004).
