Leftover Thanksgiving Turkey Pizza Food

THANKSGIVING LEFTOVER PIZZA

Steps:

• Preheat oven to 450 degrees. Spread gravy in an even layer onto the ready to bake pizza crust, leaving a small edge for the crust.
• Spread diced turkey around the pizza and cover with shredded cheese to keep the turkey from drying out.
• Spoon small amounts of mashed potatoes and stuffing around the pizza.
• Drizzle cranberry sauce on top of pizza. Warm sauce in the microwave for 30 seconds at a time if needed in order for the sauce to easily drizzle.
• Bake in the preheated oven for 12-15 minutes until cheese is bubbly and starting to brown.
• Remove from oven and garnish with parsley. Slice and serve hot.

LEFTOVER THANKSGIVING TURKEY PIZZA

Steps:

• Heat water to 115°F. Dissolve yeast and honey in warm water. Let sit for 5-10 minutes to proof.
• In the bowl of a stand mixer, with dough hook attachment, add flour and salt. Turn mixer on low, slowly add yeast mixture. Increase mixer speed. Add olive oil when dough is just beginning to pull together. Transfer to a large greased bowl. Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes.
• Preheat oven to 500°F.
• Grease two 9-inch round cake pans, or a large baking sheet. Stretch and shape dough to the cake pan, rising just slightly up the edge of the pan.
• Microwave mashed potatoes to soften. Divide potatoes in half. Add by the spoonful to prepared dough. Gently spread out into an even layer, being careful not to rip the dough. Add stuffing crumbles and shredded turkey to the mashed potatoes. Top off with mozzarella and cheddar cheese. Sprinkle with ground black pepper, if desired.
• Bake for 15-20 minutes or until desired crispness is reached and edges are golden.
• Slice and serve warm with optional gravy drizzle.
• Best reheated in the oven at 425°F for 6-8 minutes.

THANKSGIVING LEFTOVER PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan.
• Roll dough onto the prepared pizza pan.
• Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
• Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.
• Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.
• Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.

THANKSGIVING LOVER'S PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in turkey, thyme, sage, salt and pepper., Place crust on an ungreased 12-in. pizza pan or baking sheet. Top with cranberry sauce, turkey mixture, sweet potato, cheeses and cranberries; sprinkle with rosemary. Bake 10-15 minutes or until cheese is melted.

TRINA'S THANKSGIVING LEFTOVER PIZZA

Steps:

• Spread the Gravy on the Crust.
• Randomly place all toppings on the crust like you would any other pizza. For the Mashed potatoes and Stuffing, place is chunks randomly atop the crust.
• Sprinkle the Cheese on the Pizza.
• Bake at 350 until crust is brown, and cheese is melted.

THANKSGIVING LEFTOVER PIZZA 2 WAYS RECIPE BY TASTY

Steps:

• Make the sponge: Stir together the yeast, honey or maple syrup, water, and flour together in a medium bowl. Some lumps are okay. Cover with a kitchen towel and let sit in a warm place for 20-30 minutes, until foamy and expanded in volume.
• To finish the dough, add the salt, olive oil, and warm water to the bowl with the sponge. Add the flour in ½-cup (60 g) increments, stirring to incorporate each addition before adding the next, until the dough comes together enough to knead with your hands. Knead in the bowl briefly, until most of the flour in the bowl is incorporated.
• Turn the dough out onto a floured surface and continue kneading, adding more flour as needed, until it is soft, pliable, and does not stick to your hands, 8-10 minutes.
• Transfer the dough to a clean bowl lightly greased with olive oil. Cover with a towel and let rise in a warm place for 40 minutes, or until doubled in volume.
• Preheat the oven to 475˚F (240˚C).
• Remove the dough from the bowl and punch down. Cut in half. Dust a piece of dough with flour and roll out to about a 13x18-inch (33x46-cm) rectangle or oval. Repeat with the remaining dough portion if making 2 pizzas, or wrap the leftover dough tightly in plastic wrap and keep in the fridge for up to 3 days.
• Drizzle a baking sheet with olive oil and sprinkle with semolina flour. Transfer the rolled out dough to the baking sheet.
• Add your toppings of choice. For a gravy, turkey, and stuffing pizza, spread the gravy over the pizza dough. Top with the stuffing, turkey, cheese, and rosemary, if using.
• For a cranberry sauce, Brussels sprout, and sweet potato pizza, add the cranberry sauce to a blender with a bit of water and puree until smooth.
• Spread over the pizza dough and top with dollops of mashed sweet potato, the Brussels sprouts, and spoonfuls of the goat cheese.
• Bake the pizza for 12-15 minutes, until the dough is crispy and golden brown and the toppings are warmed through.
• Slice and serve immediately.
• Nutrition Calories: 2744 Fat: 69 grams Carbs: 417 grams Fiber: 27 grams Sugars: 18 grams Protein: 110 grams
• Enjoy!