My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:
As you probably guessed, Thanksgiving week is a BIG week within a food blogger household. Not only is Lori preparing the usual items for our family Thanksgiving, but she is constantly testing and retesting recipes that range the gambit from using leftovers, to creating modern twists on old staples, and everything in between. Because of this, we are literally inundated with leftover roasted turkey. This week could be summed up by the phrase: Gobble ‘Til You Wobble.
Using some of the copious amounts of leftover turkey was the driving motivation behind this pizza. But what to do besides trying to put stuffing or cranberry sauce or sweet potato on some crust and calling it Thanksgiving Pizza? No, I needed something to stand out from the pack. And I went with Asian inspiration.
Not only would Asian ingredients make for wonderful flavors but add a solid splash of color to the usual browns and tans of Thanksgiving. I hope you enjoy it as much as we did!
Most of the ingredients for this Very Teriyaki Turkey Pizza came from Door to Door Organics. The best thing about DTDO is the combination of organic meats and vegetables. They have a whole slew of awesome Asian vegetables like tat soi and daikon radish to go along with everyday stuff like red pepper and cucumber.
Along with the ingredients mentioned above, DTDO always has amazing cheeses like the pepper jack cheese I used, which melted perfectly to add some spice to the pizza.
BONUS: I have seen on the Food Network and Top Chef recently people doing all kinds of cool things with cracklings (crispy skin). I decided I wanted to get in on this fad. And, it added a nice crunch to the pizza. You basically remove the skin from your roasted turkey and lay it over a cooling rack set inside a baking pan (the same method Lori used for Super Crispy Roasted Potatoes). Into the oven at 375 degrees for 20 minutes. Boom. Crispy turkey skin. Season with salt and pepper to taste.
- 1 ball of pizza dough, store-bought or homemade
- 1 -1/2 cups chopped roasted turkey
- 3 tablespoons teriyaki sauce
- 1/2 cup shredded pepper jack cheese
- 1/2 red bell pepper, thinly sliced
- 1/2 cup chopped tat soi or bok choy
- 1/3 cup thinly sliced cucumber
- 1/4 cup thinly sliced daikon radish
- 1 teaspoon black sesame seeds
- Turkey cracklings (optional) (see notes in post above)
- Sriracha (optional)
- Place pizza stone in oven and preheat oven to 450 degrees F. While preheating, toss and stretch pizza dough into a circle. Once oven is preheated, place dough on pizza stone and bake 10 to 15 minutes or until light golden brown.
- Meanwhile, in small bowl, toss turkey and teriyaki sauce until well combined.
- When crust is golden brown, remove from oven and top with cheese, red pepper, tat soi and turkey. Return pizza to oven and bake for an additional 8 to 10 minutes or until cheese is melted and bubbly.
- Remove pizza from the oven; top with cucumber, radish, sesame seeds and cracklings, if desired. Cut and serve immediately with sriracha, if desired.
For more pizza creations by Jeff, check out our pizza archive!
Disclosure: Door to Door Organics provided us with many of the ingredients for this pizza. We were not otherwise compensated for writing this post, and all opinions are 100% our own.