Thanksgiving Leftover Pizza 2 Ways
Feeling stuffed from Thanksgiving but still craving more? Transform those leftovers into a mouthwatering pizza with two scrumptious variations! Say hello to a new tradition with these easy-to-make, flavor-packed pies.
Tasty Team
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
1 hr 10 min
1 hr 10 min
Cook Time
15 minutes
15 min
Total Time
1 hr 25 min
1 hr 25 min
Prep Time
1 hr 10 min
1 hr 10 min
Cook Time
15 minutes
15 min
Ingredients
for 8 servings
Sponge
- 1 tablespoon active dry yeast
- 1 tablespoon honey, or maple syrup
- ⅔ cup warm water (160 mL)
- ¼ cup whole wheat flour (30 g)
Dough
- 1 tablespoon kosher salt
- 1 ½ tablespoons olive oil
- ½ cup warm water (120 mL)
- 2 ½ cups whole wheat flour (325 g), plus more for dusting
- olive oil, for greasing
- semolina flour, for sprinkling
Gravy, Turkey, And Stuffing Pizza
- 1 cup gravy (240 g)
- 1 cup stuffing (200 g)
- 1 ½ cups shredded turkey (185 g)
- 1 cup shredded cheese (100 g), of your choice
- 5 sprigs fresh rosemary, optional
Cranberry Sauce, Brussels Sprout, And Sweet Potato Pizza
- 1 ½ cups cranberry sauce (415 g)
- water, as needed
- 1 cup mashed sweet potato (250 g)
- 1 cup brussel sprout (100 g), cooked
- ⅓ cup goat cheese (75 g)
Nutrition Info
- Calories 414
- Fat 10g
- Carbs 64g
- Fiber 6g
- Sugar 14g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Make the sponge: Stir together the yeast, honey or maple syrup, water, and flour together in a medium bowl. Some lumps are okay. Cover with a kitchen towel and let sit in a warm place for 20-30 minutes, until foamy and expanded in volume.
- To finish the dough, add the salt, olive oil, and warm water to the bowl with the sponge. Add the flour in ½-cup (60 g) increments, stirring to incorporate each addition before adding the next, until the dough comes together enough to knead with your hands. Knead in the bowl briefly, until most of the flour in the bowl is incorporated.
- Turn the dough out onto a floured surface and continue kneading, adding more flour as needed, until it is soft, pliable, and does not stick to your hands, 8-10 minutes.
- Transfer the dough to a clean bowl lightly greased with olive oil. Cover with a towel and let rise in a warm place for 40 minutes, or until doubled in volume.
- Preheat the oven to 475˚F (240˚C).
- Remove the dough from the bowl and punch down. Cut in half. Dust a piece of dough with flour and roll out to about a 13x18-inch (33x46-cm) rectangle or oval. Repeat with the remaining dough portion if making 2 pizzas, or wrap the leftover dough tightly in plastic wrap and keep in the fridge for up to 3 days.
- Drizzle a baking sheet with olive oil and sprinkle with semolina flour. Transfer the rolled out dough to the baking sheet.
- Add your toppings of choice. For a gravy, turkey, and stuffing pizza, spread the gravy over the pizza dough. Top with the stuffing, turkey, cheese, and rosemary, if using.
- For a cranberry sauce, Brussels sprout, and sweet potato pizza, add the cranberry sauce to a blender with a bit of water and puree until smooth.
- Spread over the pizza dough and top with dollops of mashed sweet potato, the Brussels sprouts, and spoonfuls of the goat cheese.
- Bake the pizza for 12-15 minutes, until the dough is crispy and golden brown and the toppings are warmed through.
- Slice and serve immediately.
- Nutrition Calories: 2744 Fat: 69 grams Carbs: 417 grams Fiber: 27 grams Sugars: 18 grams Protein: 110 grams
- Enjoy!
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