BBQ Turkey Pizza

BBQ Turkey Pizza

1 slice

Serving Size

Ingredients Show More


50 Portions

100 Portions

K-12 Turkey Tenderloin Medallions CN

50 Portions 5 lbs. 10 oz.

100 Portions 11 lbs. 4 oz.

Water, warm (about 110°F)

50 Portions 1 cup

100 Portions 2 cups

Instant yeast

50 Portions 2 tbsp.

100 Portions ¼ cup

Water, room temperature

50 Portions 1 ¾ cups

100 Portions 3 ½ cups

Vegetable oil (USDA or commercial)

50 Portions 2 ½ tbsp.

100 Portions ¼ cup 1 tbsp.

Flour, white whole-wheat/enriched blend (USDA or commercial)

50 Portions 3 lbs. 8 ½ oz.

100 Portions 7 lbs. 1 oz.

Salt, table

50 Portions 1 tbsp.

100 Portions 2 tbsp.

Mustard, dry

50 Portions 1 tbsp.

100 Portions 2 tbsp.

Garlic, granulated

50 Portions 1 tbsp.

100 Portions 2 tbsp.

Mozzarella cheese, shredded (USDA or commercial)

50 Portions 3 lbs.

100 Portions 6 lbs.

Pineapple tidbits, canned, drained

50 Portions 6 cups (about ¾ #10 can)

100 Portions 12 cups (about 1 ½ #10 cans)

Red onions, ¼

50 Portions 1 qt. or 1 lb.

100 Portions 2 qt. or 2 lbs.

Bacon bits, real

50 Portions 2 cups

100 Portions 1 qt.

Cooking spray

50 Portions 4–5 sprays (about ⅓ sec. ea.)

100 Portions 9 sprays (about ⅓ sec. ea.)

BBQ sauce

50 Portions 1 qt. or 2 lbs. 10 oz.

100 Portions 2 qt. or 5 lbs. 4 oz.

Directions Show More

  1. Thaw the turkey medallions in the refrigerator the day before use.
  2. Remove the turkey from the refrigerator and chop the medallions into smaller pieces using a pastry cutter or scraper. Set aside.
  3. Combine the 110°F warm water with the yeast. Stir and let the mixture sit for 5 minutes or until the yeast begins to expand.
  4. Stir the room-temperature water and oil into the yeast mixture.
  5. In a mixing bowl, stir together the flour, salt, dry mustard and granulated garlic. Using a dough attachment, turn the mixer on medium and slowly begin to pour in the yeast mixture. Increase the speed to medium high and mix until the dough forms into a ball. If a ball is not forming, add 1–2 tablespoons of water at a time, being careful to not add too much water. The dough should be tacky.
  6. Place the dough in a large bowl sprayed with cooking spray. Cover the bowl with plastic wrap. Let the dough rise for 2–3 hours.
  7. Preheat an oven to 350°F.
  8. Spray gloves with cooking spray to prevent the dough from sticking to them, then put them on. Lightly knead the dough by hand and make it into balls (1 lb. 7 oz. each, 1 ball per 12 servings).
  9. Spray half-sheet pans (18" x 13") with cooking spray (1 pan per 12 servings).
  10. Begin to form each piece of dough into a rectangular shape by rolling it on a surface floured with whole-wheat flour only (this will maintain the whole grain-rich criteria for the dough). To finish forming the dough to the pan, place the dough in the pan and roll it with a small rolling pin. (Note: The dough is tacky. To prevent the rolling pins from sticking to the dough, cover them with flour or spray them with cooking spray.)
  11. Bake the dough in the oven at 350°F for 10–12 minutes. (Note: This can be done the day before.)
  12. Top each pizza dough with 1 cup of BBQ sauce, 12 oz. of cheese, 1 lb. 6 ½ oz. of turkey medallions, 1 ½ cups of pineapple, 1 cup of onions and ½ cup of bacon bits. (Note: Be sure to place the ingredients up to the edges of the pizza so that each piece meets the meal pattern requirements.)
  13. Cook the pizza in the oven for 20–25 minutes or until the internal temperature reaches 165°F and the toppings become slightly golden brown.
  14. Remove the pan from the oven and cut each pizza into 12 even pieces.
  15. Serve.

CCP: Heat the poultry to an internal temperature of 165° F degrees.

Nutrients per Serving Show More

Calories 326 kcal

Saturated Fat 3 g

Trans Fat 0 g

Total Fat 6 g

Cholesterol 37 mg

Calcium 16.2 mg

Total Dietary Fiber 3.4 g

Iron 3.2 mg

Sodium 859 mg

Sugars 14 g

Carbohydrate 45 g

Vitamin A 0.4 IU

Vitamin C 8 mg

Protein 23 g


Meat/Meat Alt 2

Grain 2

Fruit ½

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