12/01/2021

Turkey and Cranberry Barbecue Pizza


How many of you still have leftovers lurking in your refrigerator? Even after leftover plates, sandwiches (turkey, cranberry, and mayo with a pinch of salt on a homemade roll is my all time favorite!) and gumbo on Sunday, I still have just a wee-bit of turkey and cranberry sauce to put to good use.  

I found this recipe last year, but I didn't try it because I was, sadly, out of my barbecue sauce (how that is even possible, I don't know).  Thankfully, I booked marked it and the culinary stars were aligned this year.  If you follow me on FB, you'll know that I made a hickory smoked pulled pork poutine. With that said, I thankfully had some of my barbecue sauce on hand. 🤩 

I like to use my homemade pizza dough   my leftover whole berry cranberry sauce and my tomato-based barbecue sauce, but of course, you can use any good quality store bought ingredients.  Chihuahua cheese excellent for its flavor and melting properties, but Monterey Jack would be a nice substitute. I used only breast meat on my pie, but if you prefer the dark meat of the thigh, then go for it. Red onion and cilantro add a nice fresh flavor, but the real kick to this recipe is the thinly sliced jalapeño. If you are sensitive to anything on the Scoville scale, I would just omit it.  But, you might want to give it just a little taste test first.  Sometimes they can be as mild as a green bell pepper and others, well, they can be 🔥. If you can handle a little heat, but not too much, then I would removing the seeds and ribs of the pepper and chopping it into a fine dice. If you are on board with a little zap to the taste buds and maybe a little nose run, then go for the whole slices! 

I seems like it is an odd combination of flavors, but it gets an even two thumbs up 👍👍 in our house. 
Printable Recipe

Turkey and Cranberry Barbecue Pizza
makes 1 (12-inch) pizza

1 (13-ounce) ball of pizza dough 
4-ounces (about 1 cup) Chihuahua or Monterey Jack cheese, grated 
4-ounces (about 1 cup) shredded roast turkey from the breast or thigh
1/4 small red onion, sliced thin against the grain
1 medium jalapeño, sliced thin (opitonal)
1 Tablespoon chopped fresh cilantro
Kosher salt

Unbleached all-purpose flour and/or cornmeal for dusting
Extra-Virgin olive oil for brushing

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 575º F) 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 pizza, about 1/4-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 1/2 cup of 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!

Source: Adapted from southerncastiron.com

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