Leftover Thanksgiving Turkey Pizza

Baked by Rachel

Ready in: 90 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2

Ingredients

  • 1 tsp active dry yeast
    Baking
  • 1 3/4C all purpose flour
    Baking
  • 1/4C gravy, room temperature
    Canned and Jarred
  • 1 tsp honey
    Nut butters, Jams, and Honey
  • 1C mild cheddar cheese, shredded
    Cheese
  • 2-3 tsp olive oil
    Oil, Vinegar, Salad Dressing
  • 2C mashed potatoes
    Produce
  • 1 1/2 tsp salt
    Spices and Seasonings
  • 1C stuffing
    Bakery/Bread;Pasta and Rice
  • 1 1/2C turkey, shredded
    Meat
  • 3/4C water
    Beverages
  • 1C whole milk mozzarella, shredded
    Cheese

Steps

  • Heat water to 115F. Dissolve yeast and honey in warm water.
  • Let sit for 5-10 minutes to proof. In the bowl of a stand mixer, with dough hook attachment, add flour and salt. Turn mixer on low, slowly add yeast mixture. Increase mixer speed.
  • Add olive oil when dough is just beginning to pull together.
  • Transfer to a large greased bowl. Cover and let rise in a warm location until doubled in size, roughly 60-90 minutes. Preheat oven to 500F. Grease two 9-inch round cake pans, or a large baking sheet. Stretch and shape dough to the cake pan, rising just slightly up the edge of the pan. Microwave mashed potatoes to soften. Divide potatoes in half.
  • Add by the spoonful to prepared dough. Gently spread out into an even layer, being careful not to rip the dough.
  • Add stuffing crumbles and shredded turkey to the mashed potatoes. Top off with mozzarella and cheddar cheese. Sprinkle with ground black pepper, if desired.
  • Bake for 15-20 minutes or until desired crispness is reached and edges are golden. Slice and serve warm with optional gravy drizzle. Best reheated in the oven at 425F for 6-8 minutes.

Nutrition

  • Calories: 1267.05  cal  (63.35%)
  • Fat: 50.48  g  (77.66%)
  • Saturated Fat: 23.22  g  (145.13%)
  • Carbohydrates: 138.44  g  (46.15%)
  • Sugar: 6.69  g  (7.44%)
  • Cholesterol: 159.6  mg  (53.2%)
  • Sodium: 3172.83  mg  (137.95%)
  • Protein: 63.83  g  (127.66%)
  • Selenium: 120.95  µg  (172.79%)
  • Manganese: 2.22  mg  (111.2%)
  • Vitamin B1: 1.33  mg  (88.42%)
  • Phosphorus: 876.75  mg  (87.68%)
  • Folate: 341.03  µg  (85.26%)
  • Vitamin B3: 16.7  mg  (83.51%)
  • Calcium: 814.52  mg  (81.45%)
  • Iron: 14.34  mg  (79.66%)
  • Vitamin B2: 1.32  mg  (77.45%)
  • Copper: 1.23  mg  (61.26%)
  • Vitamin B6: 1.13  mg  (56.5%)
  • Fiber: 11.65  g  (46.59%)
  • Zinc: 6.68  mg  (44.54%)
  • Vitamin B12: 2.67  µg  (44.44%)
  • Potassium: 1344.58  mg  (38.42%)
  • Magnesium: 132.15  mg  (33.04%)
  • Vitamin C: 23.96  mg  (29.05%)
  • Vitamin A: 1299.44  IU  (25.99%)
  • Vitamin B5: 2.38  mg  (23.84%)
  • Vitamin K: 19.62  µg  (18.68%)
  • Vitamin E: 2.45  mg  (16.32%)
  • Vitamin D: 0.79  µg  (5.24%)

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