Thanksgiving Leftovers Pizza
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Main
Skip the Thanksgiving leftovers sandwich this year and make pizza instead. Here, roasted turkey, roasted green beans, and gravy all find a delicious home on a circle of Citarella Pizza Dough. Of course, you can’t forget cheese — grated mozzarella and Gruyère perfectly complement the medley of leftovers for a satisfying pie. But the pièce de résistance is the finishing drizzle of cranberry conserve, which adds a tart, colorful pop to each slice.
Ingredients
- 1 Citarella Pizza Dough, room temp
- 1 cup roasted turkey, sliced thinly
- 1 cup roasted green beans, roughly chopped
- 1/2 cup gravy
- 1/2 cup grated mozzarella cheese
- 1/2 cup grated Gruyère cheese
- 1/4 cup cranberry conserve, for garnish
- Salt and pepper, to taste
- Fresh Sage, for garnish
- Flour, to dust surface
Instructions
- Preheat oven to 475 degrees Fahrenheit. If you have a pizza stone, preheat it in the oven.
- Lightly flour your surface and stretch your pizza dough until you have your desired shape and size. Rectangle, square, circle, abstract, doesn’t matter, as long as it’s as even as possible so it cooks evenly. Place your dough onto a lightly floured piece of parchment paper so it can be easily transferred to the oven.
- Top pizza dough with sliced turkey and chopped green beans; make sure to leave a rim around the edges for your crust. Drizzle with gravy and top with grated cheeses and season with salt and pepper.
- Using a pizza peel transfer pizza to stone and bake for 10-15 minutes rotating every 2 minutes. Cooking times will vary, remove when golden brown and cheese is bubbling. If not using a pizza stone place parchment on a sheet tray.
- Slice pizza then top with a drizzle of cranberry conserve and fresh sage.
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SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
