Cranberry BBQ Turkey Pizza

Need a new way to spruce up those Thanksgiving leftovers? Well, look no further because this ultimate pizza is made with turkey, Brussels sprouts and includes a savory makeover to your traditional cranberry sauce. This pizza will make you wish it was Thanksgiving every week.

Yield: 1 (12-Inch) Pizza

Ingredients

  • 1 cup shredded leftover turkey meat
  • 8 ounces mozzarella, roughly chopped
  • 1 cup fresh Brussels sprout leaves
  • 1 large red onion, sliced
  • 1 jalapeño, sliced
  • 1 teaspoon olive oil
  • Kosher salt
  • For the Cranberry BBQ Sauce:
  • 1 cup leftover cranberry sauce
  • 1/2 cup ketchup
  • 2 tablespoons Worchester sauce
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch celery seed, as needed
  • Salt and pepper,
  • For the Homemade Pizza Dough:
  • 2 cups flour
  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Directions

  1. To Make Pizza Dough: Mix water and yeast in a large bowl and stir until yeast is completely dissolved. Set the bowl aside for 15 minutes.
  2. When ready, add all the remaining pizza dough ingredients to the bowl and stir with a spoon until the ingredients start to clump together. Use your grip and fists to knead the dough into one solid moist ball. Feel free to add additional flour if needed.
  3. Sprinkle approximately ¼ teaspoon of olive oil onto the dough ball and lightly rub around the entire exterior surface. Place the dough back into the bowl and cover it with a towel four 60 minutes. The dough should double in size.
  4. When the dough is done rising, it’s time to roll it out. Lightly flour a counter or large cutting board. Use a rolling pin to roll the dough out evenly; the shape is up to you. Place the pizza on a lightly greased Farberware 11x17-Inch Baking Sheet until ready to layer on the toppings.
  5. To make the Cranberry BBQ Chicken: Add leftover cranberry sauce, ketchup, apple cider vinegar, Worcestershire sauce, water, hot sauce, garlic powder, onion powder, celery seed to a Farberware Dishwasher Safe Nonstick 2-Qt Saucepan and bring to a boil, then reduce heat to low and let simmer for 10 minutes. Taste BBQ sauce and add salt and pepper as needed.
  6. Add half the cranberry BBQ sauce to the shredded turkey meat in a separate warm pan and stir. Reserve the remaining cranberry BBQ sauce to go straight onto the pizza.
  7. To make roasted Brussels sprout leaves:Preheat oven 450° F. Heat olive oil in a Farberware Dishwasher Safe Nonstick 8" Skillet on medium-high heat. Add in Brussels leaves and toss frequently for 4 minutes. Add ¼ teaspoon of salt and toss for 1 more minute. Then add Brussels to the oven for 5 minutes to achieve a light char. Watch closely so that they don’t burn then remove them from the oven. Leave the oven on for the pizza.
  8. To make pizza: Brush on one thin layer of the cranberry sauce around the pizza leaving at least a ½ inch perimeter uncovered. Then layer on the mozzarella cheese, cranberry BBQ chicken, onions, jalapeños.
  9. Brush the perimeter of the pizza with olive oil and sprinkle lightly with kosher salt. Place pizza in 450°F oven for 25 minutes and when done, remove pizza from oven and scatter roasted Brussels sprout leaves over the top. Serve warm