Turkey and Cranberry Barbecue Pizza
Change up your leftover Thanksgiving turkey routine with this delicious pizza that has a little kick!
Servings: 4
Equipment
Ingredients
- 1 (13 ounce) ball of pizza dough
- ½ cup whole berry cranberry sauce
- 2 tablespoons tomato-based barbecue sauce
- 4 ounces (about 1 cup) Chihuahua or Monterey Jack cheese, grated
- 4 ounces (about 1 cup) shredded roast turkey from the breast or thigh
- ¼ small red onion sliced thin against the grain (opitonal)
- 1 medium jalapeño sliced thin (optional)
- 1 tablespoon chopped fresh cilantro
- Kosher salt
- unbleached all-purpose flour and/or cornmeal for dusting
- Extra-virgin olive oil for brushing
Instructions
- Place a baking stone on the middle shelf of your oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting (about 575ºF) for at least an hour. In a small bowl, mix together the cranberry sauce and barbecue sauce; set aside
- On a lightly floured work surface, shape the ball into a 12-inch round, about ¼ inch thick and slightly thicker towards the edge. Transfer the dough to a pizza peel or inverted baking sheet that has been lightly dusted with flour or cornmeal.
- Brush the outer edge of the dough with Extra-Virgin olive oil. Spread the pizza sauce over the dough. Arrange the turkey, red onion, cheese and jalapeño slices over the top of the sauce.
- Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is puffy and slightly charred on the edge, about 7-9 minutes.
- Remove the pizza from the oven and immediately sprinkle with chopped cilantro and a pinch of kosher salt. Slice and serve. Enjoy!
Nutrition
Calories: 501kcal | Carbohydrates: 65g | Protein: 23g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 958mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 222mg | Iron: 3mg
