TURKEY PIZZA
Lean turkey sausage is another good choice for pizza. Substitute your favorite vegetables as a topping.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into 1/4-in. slices., Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly; seal seam. Prick dough thoroughly with a fork. Bake at 400° for 8 minutes or until lightly browned., Spread with pizza sauce; top with sausage, onion, artichokes and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown.
Nutrition Facts : Calories 433 calories, Fat 16g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1359mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
LEFTOVER THANKSGIVING TURKEY PIZZA
Steps:
- Preheat the oven to 425 F.
Nutrition Facts : Calories 694 kcal, Carbohydrate 84 g, Cholesterol 68 mg, Fiber 4 g, Protein 30 g, SaturatedFat 10 g, Sodium 1213 mg, Sugar 3 g, Fat 26 g, ServingSize 1 pizza, serves 4, UnsaturatedFat 0 g
TURKEY CLUB PIZZA
This extremely easy pizza will be a hit with your family. And it'll keep you out of the kitchen! It's perfect on busy school nights, on hectic weekends or anytime you just don't want to wait on dinner. Pippa Milburn - Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place pizza crust on a baking sheet; spread with mayonnaise. Top with 1 cup cheese, turkey, bacon and tomatoes. Sprinkle with remaining cheese. Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 367 calories, Fat 22g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 688mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
PIZZA TURKEY BURGERS WITH QUICK MARINARA
An Italian twist on the turkey burger turns out a moist and flavorful, pizza-flavored patty for the grill or stovetop. No bun needed!
Provided by heatherl
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Add 1/2 cup diced tomatoes to a large mixing bowl and mash with a fork until broken up. Add turkey, Parmesan cheese, bread crumbs, basil, egg, salt, and pepper. Gently mix until combined, then form into 4 patties.
- Cook burgers on the preheated grill until cooked through, about 5 minutes per side.
- Meanwhile, combine remaining tomatoes, oil, and Italian seasoning in a small blender or food processor; blend until smooth. Serve on top of cooked burgers.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.7 g, Cholesterol 137.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 30.3 g, SaturatedFat 4.9 g, Sodium 523.1 mg, Sugar 2.8 g
THANKSGIVING LEFTOVER PIZZA
Using gravy as a sauce, this pizza is a one-stop shop for using all T-day leftovers. There are any number of topping combinations you can make depending on what your favorite leftovers are (stuffing, veggies, sweet potato casserole, etc., can also be used). Leftover cranberry sauce or spinach dip make a great dip for the crust as well!
Provided by coldstar37
Categories Main Dish Recipes Pizza Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 51 g, Cholesterol 60.6 mg, Fat 18.2 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 5.3 g, Sodium 1305.3 mg, Sugar 5.7 g
TURKEY PIZZA
Fresh! Healthy! With a hint of lime and chilli or fresh mint and cranberry; your choice. Make sure you use mozzerella cheese so that the pizza will come out of the oven dry and delecious not soggy and greasy.
Provided by Tigg6590
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix peri peri sauce with tomatoe sauce; so you have about 1/2 of a cup and spread over pizza base.
- Crunch dried kaffir lime leaves over the sauce.
- Spinkle on the chopped onion.
- Next evenly distribute the steamed and drained spinach.
- Add the chopped chilli.
- Mix the chopped turkey in a bowl with the cranberry sauce till coated and add to the pizza base.
- Sprinkle pizza lightly with salt.
- Cover all with mozzerella cheese.
- Bake untill cooked (about 20 minutes).
- Seve with fresh green salad.
Nutrition Facts : Calories 298.9, Fat 16.7, SaturatedFat 9.1, Cholesterol 89.3, Sodium 496.2, Carbohydrate 6.5, Fiber 0.7, Sugar 4, Protein 30
ITALIAN TURKEY PIZZA
Provided by Food Network
Yield 16 servings
Number Of Ingredients 7
Steps:
- 1.Preheat oven to 400°. 2.Crumble and cook turkey in a medium non-stick skillet until turkey has reached a temperature of 165° as measured by a meat thermometer. 3.Sprinkle each pizza pan with 1 tablespoon of cornmeal. 4.On each pan, spread one pound of pizza dough. In order, top each pan with sauce, turkey, cheese, bell pepper and onion. 5.Bake 20-25 minutes until crust is golden and cheese is bubbling. 6.Cool 5 minutes before cutting. 7.Sprinkle with basil and serve. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
BBQ TURKEY PIZZA
The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.Here's a bit of the headnote from the book talking about handling the dough, "We've learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don't overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we've had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn't with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.Makes two 10" Pizzas
Provided by Todd + Diane
Categories Main Course
Time 4h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364 kcal, Carbohydrate 56 g, Protein 14 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 1049 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
TURKEY BURGER PIZZA
Make and share this Turkey Burger Pizza recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F In a large non-stick skillet, heat oil over medium-high heat . Cook the onion until tender, about 5 minutes. Add turkey, breaking up pieces with the back of a spoon. Cook until browned, about 8 minutes. Set aside.
- Place Pizza crust on a baking sheet. In a small bowl, combine pizza sauce with ketchup. Spread over crust. Top with turkey mixture, cheese, tomato slices, red onion and pickles, if using. Bake on middle rack of oven until crust is golden and cheese is melted and bubbling, about 10 minutes.
- Slice and serve topped with shredded lettuce.
Nutrition Facts : Calories 312.8, Fat 17, SaturatedFat 6.5, Cholesterol 98.9, Sodium 442.2, Carbohydrate 8.8, Fiber 1.3, Sugar 5.8, Protein 30.2
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- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.
- Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
- Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.
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