Paired with barbecue sauce, leftover turkey is a great topping for pizza. See recipe
This turkey-topped pie swaps a tangy-sweet barbecue sauce for tomato, and shredded, smoky Gouda for traditional mozzarella. Crumbled bacon adds a salty finish. If you don’t want make the dough from scratch, a store-bought crust works just as well.
For dough
1 cup warm water, plus more as needed ¼ cup olive oil 1 teaspoon sugar or honey ½-ounce package active dry yeast
3 cups unbleached, allpurpose flour ½ teaspoon salt Canola oil for greasing bowl and pan
For topping
1 cup bottled or homemade barbecue sauce
⅓ cup leftover cranberry sauce 1½ cups grated gouda 1 to 2 cups shredded, cooked turkey ½ red onion, sliced thin 3 slices bacon, cooked and crumbled
Kosher salt and fresh ground pepper, to taste
Make dough: Place water, oil and sugar in a bowl. Sprinkle yeast on top and let sit until foamy, about 5 minutes.
In another bowl, combine flour and salt. Add ½ cup at a time to water mixture. If dough is stiff, add more water; if dough is sticky, add more flour 1 tablespoon at a time. Continue to mix until it feels elastic.
Turn dough out onto a wellfloured work surface and knead for about 1 minute, until just smooth and easy to work with, adding extra flour as needed to the surface to keep it from sticking. Do not overwork the dough or it will be tough.
Place dough in an oiled clean bowl, turn it several times to coat the dough and then drizzle a little oil on top. Cover tightly with plastic wrap, place in a warm spot and let it rise until it doubles in size, about 1 hour.
Punch dough down and knead on a lightly floured surface, for 1 to 2 minutes until smooth. Divide into 4 equalsized balls. (The dough can be made ahead and frozen for up to a month; thaw at room temperature before using.)
Make pizzas: Preheat oven to 550 degrees (or highest temperature for oven) with a baking stone on the middle rack for 30 minutes.
Pour barbecue sauce into a small sauce pot over medium heat. Add cranberry sauce, stir to combine and cook until cramberry sauce is incorporated. Set aside.
Dust pizza dough, your hands and a clean surface with flour. Place dough ball on surface, and push from the center outward and stretch into a circle 10 to 12 inches in diameter. Place stretched dough onto a pizza peel dusted with flour or cornmeal.
Use a spoon to evenly spread ¼ of barbecue sauce onto dough, leaving a 1-inch border of crust. Top with ¼ of grated cheese, turkey, onion and bacon. Slide pizza onto hot stone, brush edges with oil and bake for 10 minutes, until crust is brown and cheese is melted. Repeat with remaining dough and toppings. Allow pizza to cool for a few minutes, then slice and serve.