Thanksgiving Leftovers Pizza
After devouring the first slice, Courtney declared this the best thing I’ve ever made.
At first I thought he was just having a moment. That is, until he suggested that we smoke up a turkey and make a Thanksgiving feast a couple times a year just so we can make this with the leftovers.
I must admit it was pretty dang good. And probably illegal in some states. I mean seriously, look at this thing. You’re essentially using dough as a vehicle to get Thanksgiving dinner to your mouth. Totally unnecessary, yet totally amazing. But I think we better stick to once a year.
Thanksgiving Leftovers Pizza
A Messy Kitchen Original
Ingredients:
- 1 recipe herbed pizza dough (below)
- 1 cup leftover mashed sweet potato
- ~1/4 cup milk of choice (I used almond milk)
- 1 cup leftover turkey, shredded
- 1 cup leftover stuffing, broken into pieces
- 1/2 cup leftover cranberry sauce
- 1 cup shredded mozzarella
These instructions assume that you have already prepared your crust; I always pre-bake my crust before adding toppings so that it’s crisper.
Thin the mashed sweet potatoes with milk, adding a couple of tablespoons at a time until you reach a pizza sauce like consistency. Top with shredded turkey, stuffing chunks, dollops of cranberry sauce and shredded mozzarella. Bake at 350 degrees for an addition 5-8 minutes.
Herbed Pizza Dough
- 1 TBSP (or one .25 oz package) active dry yeast
- 1 cup warm water
- 2 cups all purpose flour
- 1 TSP salt
- 1/4 cup ground flax seed
- 2 tsp dried thyme
- 2 tsp dried sage
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl combine flour, flax seed, herbs and salt. Make a well in the middle and add yeast mixture. Stir well to combine. Cover and set in a warm place to rise for 10-15 minutes.
- Roll dough out and shape on a greased pan or floured pizza stone
- Bake crust for 5 -8 minutes. Remove and add your favorite toppings! Return to oven and bake for another 5-8 minutes, or until desired crispness is achieved. (Cooking the crust first without toppings allows it to become crispy and prevents the sauce from creating a soggy crust).
