Turkey Pad Thai Pie

Break the mold on standard wild turkey recipes with this pad thai-style pizza

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
2-5
serves
Easy
difficulty

Here at Timber2Table, we are all about sharing wild game recipes from as many hunters as possible. This wild turkey recipe and the photos with it come from Don Evans and John Hafner.

The first step is always tagging a turkey.

Thai turkey pizza is a flavorful combination of sweet and savory peanut sauce with melted mozzarella and crunchy veggies. It pairs the warm richness of pizza with a bright pop of fresh mint, basil, and lime to jolt your palate and wake up your senses. Because the pizza is topped with loads of fresh-cut onions, carrots, cabbage, and bean sprouts, it’s reminiscent of a taco pizza — but with all the flair and color of an Asian meal. 

Wild turkey breast and Thai-inspired flavors come together on this pizza.

This pizza is quick and easy to prep — perfect for parties and groups — and will surprise your taste buds with every bite. Turkey pad thai pie is the perfect way to usher in warmer weather and impress friends with your culinary creations. 

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Ingredients

 

1 cooked pizza crust

2 cups thin-sliced cooked wild turkey breast

1 cup peanut sauce

2 cups mozzarella

1/2 cup fresh bean sprouts

1/2 cup fresh grated carrots

1/2 cup fresh shredded red cabbage

1/2 cup fresh thin-sliced red onion

1/4 cup crushed peanuts

2 tablespoons julienned basil

2 tablespoons julienned mint

Cooking Instructions

Preheat oven to 425 degrees F. Assemble the ingredients.

Wild turkey pairs well with the flavors of pad thai.

In a small bowl, combine turkey and peanut sauce thoroughly.

Add the cooked turkey to the sauce.

Next, spread sauce and turkey evenly on top of pizza crust.

Add the sauced turkey to the pizza crust.

Cover with mozzarella cheese and cook in oven for 8 to 10 minutes or until cheese is melted and slightly browned. Remove from oven and let cool 5 minutes.

Top cooked pizza with bean sprouts, carrots, cabbage, red onion, peanuts, basil, and mint. Garnish with limes, slice, and serve.

Garnish before serving.

 

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