Smoked Turkey Pizza Food

SMOKED TURKEY SAUSAGE PIZZA

Steps:

• Prepare pizza dough according to package directions. Place dough on a greased baking sheet. With floured hands, press into a 12-in. x 10-in. rectangle. Bake at 425° for 3 minutes., Meanwhile, in a small nonstick skillet coated with cooking spray, saute peppers until crisp-tender. , Spread pizza sauce over crust to within 1 in. of edges. Top with sauteed vegetables, sausage, mushrooms and onions. Combine cheeses and oregano; sprinkle over pizza. , Bake for 10-15 minutes or until cheese is melted and crust is golden brown.

SMOKED TURKEY AND CRANBERRY GOURMET PIZZA

Steps:

• Preheat oven to 375 degrees. Place Boboli on an ungreased baking pan. Spread cranberry sauce evenly over Boboli. Sprinkle with green onion and cheese. Top with turkey.
• Bake for 10 minutes or until heated through and cheese has melted

BBQ TURKEY PIZZA

Steps:

• Make ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no dry streaks of flour remain.
• Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week (see Note 1).
• When you are ready to make pizzas, preheat the oven to 550°F with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.
• Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.
• While the dough comes to room temperature and starts to come alive, prep the topping ingredients so they will be handy nearby after you stretch the dough. Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough.
• When the dough feels soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations just inside the outer edge to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to flatten it, leaving the outer rim as untouched as possible. Gently push out to a circle 6 - 8 inches in diameter.
• Resting the dough on the tops of your hands, rotate and circle the dough over the tops of your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.
• Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.
• Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the turkey on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.
• Bake for 10-13 minutes or until the crust is golden or even slightly charred if you like. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

SMOKED TURKEY-PESTO PIZZA

Steps:

• Preheat oven to 350°F. Place garlic in small dish. Drizzle 2 tablespoons oil over. Bake until garlic is very tender and golden brown, about 20 minutes. Remove garlic from oven and cool. Peel garlic cloves; chop. Set garlic aside. Increase oven temperature to 475°F.
• Dust 2 large baking sheets with cornmeal. Roll and stretch each Pizza Dough ball on lightly floured surface to 9- to 10-inch circle. Place crusts on prepared baking sheets. Brush edges of crusts with 1 tablespoon olive oil. Spread 3 tablespoons pesto over each crust, leaving 1/2-inch border. Divide grated mozzarella and provolone, then turkey, artichoke hearts, garlic and sliced mozzarella between crusts.
• Bake pizzas until cheese melts and bottom of crusts is golden, about 15 minutes. Remove pizzas from oven. Sprinkle chopped tomato over.

SMOKED TURKEY

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.