Post-Thanksgiving, it's always tough to figure out what to do with all of those leftovers. Rather than re-creating the same plate you had the day before, give a leftover Thanksgiving pizza pie a try! This turkey, pesto, and cranberry pizza is a hearty meal with plenty of savory and sweet flavors. I used a caramelized onion cranberry sauce but if you had just a plain cranberry on Turkey Day, quickly sauté some onions to mix in; they'll add an edginess to the pizza. Mozzarella, goat cheese, or ricotta would all be a great choice for a cheesy topping — just pick your favorite! Pull out that pizza stone and give your leftovers a makeover with this creative pizza recipe.
1 package of store-bought pizza dough
Flour, for dusting
1/2 cup basil pesto
1/2 cup ricotta, fresh goat, or shredded mozzarella cheese
1 cup of leftover turkey, cut into 1/2-inch cubes
1 cup cranberry and caramelized onion sauce
Salt, to taste
- Preheat the oven to 500ºF with a pizza stone or cookie sheet inside.
- Flour the pizza dough to ensure it doesn't stick, then roll out the pizza dough to preferred thickness. Place the pizza dough on the hot pizza stone and pre-cook for about 5-8 minutes.
- Once the crust begins to turn golden, pull out the crust and top with pesto, cheese, turkey, and cranberry sauce.
- Place the pizza back in the oven and cook until the cheese has melted and everything is warm. Sprinkle with sea salt and serve.
- Main Dishes, Pizza