Using leftovers from the holidays can be, well...let's say uninspiring at best. Adding just a little imagination, some creativity, and a healthy dose of fearlessness can transform those leftovers into meals your family will look forward to more than the original dinner.
A well roasted turkey provides the perfect meat for a pizza. Meats used in pizza are either pre-cooked, or cured because of the pizza’s very fast, high temperature cooking.
So if we take our properly cooled, well-seasoned turkey, dice the meat, and get it playing around with some pesto and a great crust we will have an incredible pizza that no pizza lover can walk away from.
I understand that pesto, tomatoes, and bell peppers are summer vegetables, but thanks to modern growing techniques we have access to these ingredients year around.
Note: Instead of trying to make fresh pesto, pick up a jar or two of Classico prepared pesto. It’s delicious, your welcome.
Note: Using Fleishmann’s Pizza Crust Yeast mean no rising time. That’s right, no rising time.
Yield: 3 Large Pizzas
Ingredients for crust:
- 6¾C Unbleached, all-purpose flour
- 2pkgs. Fleishmann’s Pizza Crust Yeast
- 2½tspn Sugar
- 1½tbsp Kosher salt
- 2¾C Warm water
- 1tbsp Olive oil
Ingredients for toppings:
- 1-1½lbs Roasted turkey (diced)
- 2jars Classico pesto
- 1lg White onion (thinly sliced)
- 1red bell pepper Seeded and sliced
- 1yellow bell pepper Seeded and sliced
- 1 orange bell pepper Seeded and sliced
- 6 Tomatoes (thick sliced)
- ½lb. Baby bella mushrooms
- 5-6C Colby jack cheese (finely shredded)
- 1lb. Provolone cheese
Pizza crust method:
Note: If all of the pizza dough is not needed, simply freeze the unused portion.
Combine the dry ingredients in a large mixing bowl and stir to combine.
Add the olive oil to the water and slow add to running mixer.
Mix until the dough forms a ball, then knead for an additional two minutes.
Preheat oven to 500°
Form 1lb of dough into a 14-15″ circle using hands or rolling pin, or a combination of the two.
Place the dough into a pizza pan.
Spread 3 tbsp of pesto on the dough, and I don’t mean the tablespoons that you measure with. I mean the tablespoons you eat gumbo with.
Place 5-6 rounds of provolone on the pesto.
Top with a combination of vegetables.
Finish with 2C of shredded cheese.
Bake for 10-12 minutes or until light charring is seen on the crust.
Slice and serve immediately.
A pizza crust is a blank canvas as for as cooking is concerned. The above is just a suggestion, by all means go crazy. Have your way with that pizza crust. Want to throw some of that leftover green bean casserole on there? I won’t tell.