1/2 cup (2 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 400°.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer 15 minutes or until thick, stirring occasionally. Stir in parsley and basil. Remove from heat. Cool completely.
Roll dough into a 10-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Spread tomato mixture over crust, leaving a 1/4-inch border. Top with turkey; sprinkle with cheeses. Bake at 400° for 10 minutes or until golden.
There is plenty you can do to this recipe to fit it to your family's taste and it is as simple as adding a different topping. It is also a great way to get some more use out of all that left over turkey meat. We really enjoyed it and the recipe was a snap to make. I would use this recipe again.
Never thought of this! Great kid friendly idea but I used what we had around to make it. I make turkey sheppard's pie with leftover turkey, gravy, corn and potatoes, turkey soup and turkey burritos...this will be added to our leftover favourites because my husband always buys a 20+ lb bird for holidays!
This is a creative way of using leftover turkey. I modified the recipe a bit by making my own whole wheat pizza dough, not including any onion in the sauce, and adding some sliced broccoli and jalapeno peppers. My wife's reaction was "this is an unusual combination of Thanksgiving and Italian".
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