Cranberry BBQ Turkey Pizza

By: Meiko Drew

Ingredients

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

Directions

To Make Pizza Dough: 

  1. 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 for 45 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; shape is up to you. Place the pizza on a lightly greased Circulon baking sheet until ready to layer on the toppings.

To make the Cranberry BBQ Chicken: 

  1. Add leftover cranberry sauce, ketchup, apple cider vinegar, Worcestershire sauce, water, hot sauce, garlic powder, onion powder, celery seed to a medium Circulon 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.
  2. 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.

To make roasted Brussels sprout leaves: 

  1. Preheat the oven broiler. Heat olive oil in a small, oven-safe Circulon 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. Then reduce the oven heat to 425° F for the pizza to bake.

To make pizza: 

  1. 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.
  2. Brush the perimeter of the pizza with olive oil and sprinkle lightly with kosher salt. Place pizza in 425°F oven for 25 minutes and when done, remove pizza from oven and scatter roasted Brussels sprout leaves over the top. Serve warm!