Grilled Mediterranean Turkey Pizza

Let me tell you…grilling pizza is next level! I absolutely love it! This pizza was bursting with flavour! The grilled smokiness on the crust gives it a unique flavour. The trick is that you cook the dough on one side first on the grill & then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. I will definitely be grilling most of my homemade pizzas this summer that’s for sure! I highly recommend you give this a try! Happy Grilling πŸ™‚

Recipe Review:


  • Steps: 4
    • Rating: Easy
  • Involvement
    • 25. min prep (will be more time if you have to cook turkey or chicken)
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Pizza stone/cookie sheet
  • Rolling pin
  • Mixing bowl
  • Spoon
  • Cheese grater
  • Cutting board
  • Knife
  • Measuring spoons/cups

The Recipe

Time: ~25 min prep + 10-15 min. cook time = 40 min.

Servings: 8 slices

Calories/slice: ~ 325


  • 1/3 cup olive oil
  • 2 tsp minced garlic
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2 cups shredded mozzarella
  • 1/2 cup diced cucumber
  • 1/3 cup diced red onion
  • 1/2 – 1 cup crumbled feta
  • 1 Roma tomato diced
  • 1 cup shredded cooked turkey
  • Pizza dough (homemade or bought)
  • Flour


  1. Mix the olive oil, mince garlic, basil & oregano to create the sauce. Prep the rest of the toppings.
  2. Roll & stretch the pizza dough. Place it on a well floured pizza stone.
  3. Grease the grill plates with olive oil and turn on to high heat. Once heated slide the dough off the stone onto the grill and cook for 3-4 minutes or until it begins to brown. The top of the pizza dough will start bubbling with air pockets. Remove grilled dough and flip over on cookie sheet/pizza stone.
  4. Top grilled side of dough with sauce and toppings. Slide back onto the grill and cook for 10 min. longer or until bottom begins to char and cheese is bubbly. Pull off the grate onto a cutting board. Slice and serve!

Curried Chicken Turnovers

This recipe is great if you have leftover chicken or shredded turkey in your freezer! The sweet and savoury filling inside pie pastry is so delicious! Pair with your favourite salad and you have yourself a meal! You can also freeze leftover turnovers and then just pop them in the oven or microwave to eat later.

Time: 45 min prep + Bake 20 min. = 1 hour 5 min.

Yield: 8 turnovers

Calories/Turnover: ~512


  • 1 cup finely chopped cooked chicken (or turkey)
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (I used Pillsbury)
  • 1 large egg, lightly beaten


  1. Preheat oven to 425F. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
  2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
  3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

Equipment Required:

  • Bowl
  • Slap chop
  • Mixing spoons/cups
  • Knife
  • Cutting board
  • Rolling pin
  • Brush

Recipe Review:


  • Steps: 3
    • Rating: Easy
  • Involvement
    • 45 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Turkey with Sage Stuffing

I thought I would share how to cook a turkey for those of you who aren’t sure how or are looking to cook a turkey for the shredded meat. I love cooking a full turkey and shredding the meat and dividing it into 1 cup portions and putting it into the freezer for when I need it for casseroles or other dishes that call for shredded turkey or chicken. When I do this I usually don’t add the stuffing but rather just leave the cavity empty. I got this recipe from my mom and it has worked out perfectly for me every time.


  • 12 – 15 lb. turkey (6 – 7.5 kg)
  • Salt
  • Butter


1. Wash turkey and take out giblets.

2. Stuff with stuffing (see recipe below).

3. Put crust pieces on ends to close.

4. Put bird in roaster* and generously salt both sides of the turkey and dot with dabs of butter.

5. Bake covered: (you can use any of the time suggestions below that work for your schedule)

  • 8 hours at 275F
  • 6 hours at 300F
  • 4 hours at 350F

Note* If you don’t have a turkey roaster you could just buy a tin/disposable roasting pan and cover the turkey with foil.


  • 1 loaf of bread, diced (approximately; to fill a large Tupperware bowl)
  • salt
  • pepper
  • 2 – 3 tablespoons dried sage
  • 1 small onion, diced
  • 1/2 cup butter, melted
  • cream


1. Mix first 5 ingredients.

2. Drizzle in cream and mix until it feels moist enough to clump together.

3. Pour butter over and mix. Squish.