thanksgiving leftover pizza

I can’t tell you how good I feel to have finally shared with you my favorite bread.  It’s because of this sharing that I can now share some pretty awesome pizza ideas with you.
I love the fact that by using this dough for pizza crust, means that I will be adding whole grains to my pizza. Which pretty much makes pizza a health food. Win, win.

This past Summer was the ‘season of pizzas’ in our house. I would throw anything in the fridge onto a pizza and call it dinner. In full disclosure, some toppings were better than others. I’m not going to point fingers {lettuce} but some things just don’t belong on a pizza. I know that now.

My latest experiment with pizza toppings came about because…well, Thanksgiving was over and I still had a fridge full of leftovers. But more importantly, I had my bucket of dough.

Dough + leftovers = a pretty tasty pizza.
 

Here’s what I did:

I started with 1/2 lb of dough, formed a ball and rolled it out with a rolling pin fairly thin.

Then I topped it with cranberry relish, mashed potatoes, stuffing, turkey and a bit of goat cheese.

 

I then slid it onto my preheated pizza stone (550 degrees) placed low in my oven, and baked it for about 10 minutes.

It turned out all bubbly and golden.

I sliced it up and served! Not so much served as ate it standing over the counter, but you can serve it and feel fancy about your leftovers.

The recipe below is simply my method. Use the basic pizza making directions and experiment with your own toppings. Just stay away from lettuce. Don’t say I didn’t warn you.

Thanksgiving Leftover Pizza

Pizza crust method adapted from Healthy Bread in Five Minutes a Day

Serves 2-4

Ingredients:

For crust:
½ lb whole grain bread/pizza dough, pulled from bucket and formed into a ball
Flour for dusting
Cornmeal (optional)
For Toppings:
½ cup of cranberry sauce/relish
¼ cup of mashed potatoes
½ cup of stuffing
4 oz of sliced turkey
2 oz of crumbled goat cheese
Directions:
Position pizza stone into the lower rack of oven and preheat oven to 550° (or 500° if your oven doesn’t go that high). Allow the oven to preheat for 30 minutes. Near the end of the 30 minutes (last 5-10 minutes) begin preparing your pizza.
Generously flour a pizza peel. Sprinkle more flour onto dough ball and roll out flat and to your desired thickness. If dough is resisting being rolled, allow it to rest for 5 minutes and try again. Keep adding flour as needed to prevent sticking. Cornmeal can be added under the crust as well.
After dough is rolled, begin layering on the toppings. Periodically shake the peel to ensure the pizza is not sticking. If you experience sticking, sprinkle flour around the outside of the pizza and use a bench scraper to work it under the edges to release the pizza. Work quickly while topping the pizza, and avoid pressing down onto the crust.
When the pizza is ready, gently slide the pizza onto the hot stone.
Bake for about 8-10 minutes or until crust is golden and toppings are bubbly. Remove the pizza and allow it to cool for about 2 minutes. Cut and serve!

7 Responses to “thanksgiving leftover pizza”

  1. Ashley — November 28, 2012 @ 6:08 pm (#)

    Love the idea to put Thanksgiving leftovers on a pizza! I’ll have to try this out next year : )

  2. Kate | Food Babbles — December 1, 2012 @ 1:51 am (#)

    This pizza looks amazing! I love this idea. Genius! And that last “steamy pizza” pic is gorgeous!!

    • Emily @ Jelly Toast — December 3, 2012 @ 7:12 pm (#)

      Thanks, Kate! I am a sucker for a steamy food picture 🙂

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