Spread the BBQ sauce over the top surface of the pizza crust, leaving a ½" edge. Sprinkle the cilantro leaves over the sauce, then evenly spread the thinly sliced red onion on the sauce and cilantro leaves. Evenly cover the sauce with the blended cheese and spread the turkey over the cheese.
Place into a 375–400°F oven until the cheese is bubbling and golden brown, without burning the crust.
Remove from the oven and place onto a cutting board and cut into four equal pieces. Mound the 1/3 cup of cilantro salad onto the center of the Pizetta. Brush the edges with olive oil.
Ingredients
8 oz Butterball® Turkey Medallions
3/4 cup cheese, manchego and smoked Gouda blend 50/50
