Recipe created by School Food Rocks and Butterball
Thai Chili Turkey Flatbread Pizza with Pickled Slaw
About this recipe
ingredients
9 lbs Butterball® Turkey Thigh Roast
3 qt Shredded Raw Cabbage
3 qt Shredded Raw Carrots
1 cup Kikkoman® Rice Vinegar
1/4 cup Granulated Sugar
1 pt Kikkoman® Thai Style Chili Sauce
40 Whole Grain Square Flatbread
2 lbs Shredded Mozzarella Cheese
nutrition facts
directions
- Thaw turkey thigh roast under refrigeration 2 days in advance if frozen,
- Preheat oven to 350°F.
- Prepare the pickled slaw:
- In a mixing bowl, combine shredded cabbage, shredded carrots, Kikkoman Rice Vinegar, and sugar. Toss well and let sit for 1-2 hours. Keep refrigerated until use.
- Remove turkey from packaging. Cut into 2″ x 2″ pieces and place in a hotel pan with broth from the bag. Cover tightly with foil.
- Bake for 25-35 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
- Remove from oven, shred turkey, and toss with Kikkoman Thai Style Chili Sauce.
- Assemble the flatbread:
- Place the whole grain flatbread on parchment-lined sheet pan.
- Place 3 oz of Thai Chili-glazed shredded turkey evenly over the flatbread.
- Top with 0.75 oz shredded cheese.
- Bake at 375°F for 8=10 minutes or until cheese is melted and edges are crisp.
- Remove from oven and top with 1/4 cup prepared pickled slay.
- Serve immediately or hold components separately until assembly.
- Serve 1 flatbread.
nutrition facts
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