Without trying to rush away the holiday, considering it hasn’t even landed yet, I wanted to have a little something special waiting for those of you that will have leftovers later this week. If you ask me, the leftovers are half the fun. Sadly, oftentimes there isn’t exactly enough left over to make a full meal out of or, maybe you are sick of the traditional Thanksgivings spread and you wanna have a little fun. This pizza recipe is the answer. Use this more as a gentle suggestion / inspiration, since you can really make this your own, depending on what specific leftovers you have.
Of course, you could always make the traditional sandwich, a pot of turkey soup or a turkey pot pie, but I am telling you, after you’ve made a Thanksgiving Leftovers Pizza, there’s no turning back.
This pizza is an updated makeover on the traditional leftover Thanksgiving sandwich that we all now and love, and it’s easy to make with the family. To lighten things up, I made the turkey and the fresh veggies the highlight here with little dollops of cranberries for some bright, sweetness. For some extra fun, leftover gravy would make a killer sauce or maybe take some leftover stuffing, roll it up into tiny stuffing meatballs and add that on top, finally, you could mix your leftover mashed potatoes with the cheese and spread that out on top of the crust, to change things up a bit. But listen up, whatever you do, please don’t skip on the cranberry sauce! As crazy as it may sound, it’s THE best part of this pizza. The bites with the bright, fresh and sweet flavor of the cranberries were our very favorite.
This unique, one-of-a-kinda pizza, made with the grain-free cassava flour pizza crust is a lightened-up way to spend your Black Friday, it’s the perfect fuel to kick-off the official start of the holiday season but most of all, it’s perfect meal for a lazy, post-holiday weekend.
- 1 pizza crust of your choice (see below for the grain-free cassava flour crust I used - Cauliflower pizza crust is also a great option)
- 2 teaspoons Terra Delyssa Organic Extra Virgin Olive oil
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh sage or 1 teaspoon dried
- 1 cup shredded cheese, mozzarella, cheddar, etc (I used Idiazabal, a smoked raw sheep's milk cheese)*
- 1 cup leftover roasted turkey, shredded or cubed
- ½ cup roasted brussels sprouts, roughly chopped
- ½ cup roasted butternut squash cubes
- ¼ cup chunky cranberry sauce or dried cranberries
- use leftover gravy as sauce
- rather than just cheese, mix ½ cup of leftover mashed potatoes with the cheese and spread that onto the crust
- make little meatballs out of leftover stuffing
- try other leftover veggies, like greens, squash, etc.
- Preheat oven to 425ºF. Preheat a pizza stone, baking sheet or metal pan to bake the pizza on.
- (if using the grain-free crust, follow the directions below, but stop before the baking steps)
- Drizzle 2 teaspoons olive oil over the unbaked, rolled out pizza crust. Sprinkle with minced garlic and freshly chopped sage.
- Next evenly layer on the shredded cheese (or mashed potato/cheese combo). Add the turkey, Brussels sprouts, butternut squash and finally, add dollops of cranberry sauce evenly across the top.
- Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
- Bake in the oven for 12-15 minutes, until dough is firm and slightly golden. Drizzle with a little olive oil just before serving.
- ½ cup warm water (110 degrees F)
- 1 packet active dry yeast, OR 2¼ tsp active dry yeast
- 1 tablespoon sugar
- 1 large farm fresh egg, room temperature
- ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
- 200 grams (about 1 cup) cassava flour
- 20 grams (about 2 tbsp) arrowroot starch
- 2 teaspoons psyllium husk powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- Combine warm water, yeast and sugar in a small bowl and let sit until bubbly, about 5-10 minutes. Whisk in egg and olive oil.
- Using a stand up mixer fitted with paddle add the dry ingredients to the bowl and mix together on low, about 1 minute, until combined. Slowly add the yeast mixture and mix until combined. scraping down the bowl as needed, about 1 minute. Increase the speed to medium and mix until the dough forms a ball.
- Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will rise a little, but will not double in size, like some doughs.
- Once dough has risen, preheat oven to 425ºF. Preheat a pizza stone, baking sheet or metal pan to bake the pizza on.
- Place the dough ball on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza to about ¼ inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges.
- Place your desired toppings on the dough (see above). Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
- Bake in the oven for 12-15 minutes, until dough is firm and slightly golden.
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