Thai Chili Turkey Flatbread Pizza with Pickled Slaw

Directions

1. Thaw turkey thigh roast under refrigeration 2 days in advance if frozen,
2. Preheat oven to 350°F.
3. Prepare the pickled slaw:
   1. 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.
4. 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.
5. Bake for 25-35 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
6. Remove from oven, shred turkey, and toss with Kikkoman Thai Style Chili Sauce.
7. Assemble the flatbread:
   1. Place the whole grain flatbread on parchment-lined sheet pan.
   2. Place 3 oz of Thai Chili-glazed shredded turkey evenly over the flatbread.
   3. Top with 0.75 oz shredded cheese.
8. Bake at 375°F for 8=10 minutes or until cheese is melted and edges are crisp.
9. Remove from oven and top with 1/4 cup prepared pickled slay.
10. Serve immediately or hold components separately until assembly.
11. Serve 1 flatbread.