This leftover Turkey Pesto Pizza is a fun (and super tasty!) way to use up those festive roast turkey leftovers.
Ahhh, are you feeling festive yet?
Christmas seems to be exploding around me this year and I am lapping it up!
Not having kids makes my December a lot calmer then most of my friends.
Instead of a mental social calendar of nativities, parties and shopping for toys, I find it a month of reflecting on the last year, planning for the next and of course dreaming up new ways to eat leftover turkey :)
And with that seamless introduction, ahem, may I introduce you to my latest leftovers offering: Turkey Pesto Pizza!
Turkey Pesto Pizza
Along with the pesto base and shreds of roast turkey I topped mine with what I had to hand.
This consisted of half a red onion and a handful of drained sundried tomatoes.
I’m guessing after your crimbo dinner there’ll be lots more tasty morsels floating around to pimp your pizza.
Why not try nuggets of sage and onion stuffing, halved brussels sprouts and maybe even a couple of little pigs in blankets dissected and strategically placed?
Just drag out whatever you have in the fridge.
Give everyone a ready prepped base and let them load up with their favourite flavours.
Obviously my pizza was lactose happy, but I really wouldn’t blame you if you chose to drench yours in a mound of grated cheese.
It is Christmas after all ;)
The dough below will make three large dinner plate sized pizzas. Or you could go for up to six smaller ones if you served with a tasty salad on the side.
Enjoy those leftovers friends, and don’t let them go to waste!
PS if you need more leftover inspiration, check out these yummy little Turkey Leftover Pies that will turn every scrap of your festive feast into tasty pies that freeze perfectly!
- 500 g bread flour
- 7 g instant yeast
- 300 ml warm water
- 50 ml oil - especially nice if you use the oil from a jar of sundried tomatoes
- 1 Pinch salt
- pesto - from a jar or homemade
- leftover turkey - leftover roast turkey, shredded
- onion - thinly sliced
- 4 sundried tomatoes or whatever veggies you fancy, torn into pieces
- Pop the flour into a large mixing bowl, add in the yeast, warm water, oil and salt and mix thoroughly into a dough.
Dust the work surface with flour and knead the dough for 5-10 minutes until it is silky and stretchy.
Pop back in the bowl that has had all the doughy bits removed and has been wiped round with a little oil to stop the dough from sticking.
- Cover with a clean tea towel and leave to proof somewhere warm for around an hour, or until it has doubled in size.
Tip out on to the work surface and knock back by punching out the air bubbles.
Divide into as many pieces as you want pizza and roll out each one to the size that you want.
They'll be very springy and want to keep shrinking, just keep going and you'll get there in the end!
Pop each base onto a flour dusted baking sheet.
Dollop some pesto onto each pizza base and spread round with the back of a spoon.
Top with the shredded turkey, red onion rings and sundried tomatoes (or whatever mix of veggies you plump for).
Add grated cheese if that's your thing and bake in an oven preheated to 200C (400F) for 15-20 minutes.