I don’t like feeling rushed in the kitchen, which is probably why a lot of my cooking is fairly simple, no four course dining flair on this blog. The sausage cassoulet I made was my most extensive-fly-around-the-kitchen-meal, but making this pizza took the cake … I mean pie.
Between coming home, racing to make the ingredients, screwing up the Phillsbury dough, waiting a day, making the pizza to realize a) to much dough and b) no cheese to glue it on, waiting several days before remaking it again – this was definitely a trial and error recipe; but daaamn was it tasty.
I came across the idea one year when Dad/Bob invited me over and made a similar pizza; of course like anything that comes out of that kitchen it was delicious. I tried twisting his arm to share his recipe, but he wasn’t budging. I made this recipe for my own Thanksgiving dinner since I was by myself, but if you have leftovers from a big Turkey feast this would be excellent in using them up.
Not one for heavy sauce laden pizzas and unlike a good chunk of pizzas labelled “Thanksgiving pizza” on the internet this isn’t loaded with gravy or cranberry sauce, but uses a roasted garlic paste as the “sauce” (Vampires beware!) and dried cranberries for a tart bite.
For people who don’t have the necessary ingredients made – I would thoroughly recommend cooking the turkey, roasting the garlic and making the, “stuffing” a day before, it was so much easier. If you are lazy like me … initially, go for the premade dough (just don’t roll it into a ball like I did, it becomes unmanageable to the point where I had to make my own dough at that point.)
Mmm now if you excuse me I know what I’m going to go have for lunch.
Leftover Thanksgiving Pizza
- Cooked Turkey
- turkey breast
- cup diced sourdough bread
- 3 sprigs each of oregano & thyme
- pizza dough (homemade or bought)
- cup brussel sprout leaves
- cup dried cranberries
- A head of garlic
- 1 cup of grated cheese
- If you are making your own dough, it’s a good thing to do this first since it will take about an hour and a half to be ready. If using bought dough, skip this step.
- Cooked Turkey
- Preheat your oven to 350F.
- Chop your rosemary finely. Take the rosemary and black pepper and rub onto the turkey breast. Place some oil into a heated pan that can go into the oven. Place your turkey into the pan and sear both sides till nice and golden. Place the pan into the oven and completely cook the turkey. Depending on how thick it is, it will take longer to cook. I pounded out mine slightly at the beginning to reduce cooking time and it took maybe ten minutes. Once the turkey is completely cook, place it on a cutting board to rest. Dice into small cubes.
- Garlic Paste
- Cut off the top of the garlic and spread some oil and pepper. Wrap in foil and place into the oven, cook for about 30 to 45 minutes till roasted. Take the cloves out of the skin and mash to a paste in a small bowl.
- Dice the sourdough into very small chunks. Chop the oregano and thyme finely.
- I used the same pan as I did for the turkey to reduce clean up, melting 1 tbsp of butter with the herbs. Once heated toss in the diced bread and toss around so the bread gets covered in the butter and herbs.
- Once all your ingredients are ready, preheat your oven to 425F.
- Roll out the dough on to your pizza stone or sheet. Spread your garlic paste on the dough to the edges. Place your brussel sprout leaves, turkey, stuffing, and dried cranberries on to the dough. Use small amounts first. Easier to add on then take off ingredients and you do not want the dough to sag. Place the grated cheese evenly on the pizza.
- Place in the preheated oven and bake for 18 to 20 minutes or until crust is golden and the cheese is bubbling.