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Festival Foods

Leftover Turkey and Cranberry Barbecue Sauce Pizza

If you're looking for a way to use up Thanksgiving leftovers but don't want to have a Thanksgiving dinner repeat, then this recipe is for you! Turn Black Friday into pizza Friday with this quick and simple pizza that uses leftover turkey and cranberry sauce.

  • Leftover Turkey and Cranberry Barbecue Sauce Pizza
  • Ingredients
    • Cooking spray
    • All purpose flour
    • 1 (16 oz.) wheat pizza dough from our bakery
    • 2 Tbsp. olive oil
    • ¾ cup cranberry sauce
    • 2 Tbsp. barbecue sauce
    • 1 cup leftover turkey, diced or shredded
    • 1 ½ cups shredded Monterey Jack cheese
    • 3 Tbsp. thinly sliced red onion
    • Chopped cilantro, for garnish

    Directions
    1. Preheat oven to 425°F. Spray pizza pan with cooking spray. On a lightly floured surface, roll out pizza dough into a circle that fits the pizza pan. Place on pizza pan and brush edges with olive oil. Bake for 5 minutes. 1. While dough is baking, in a small bowl stir together the cranberry sauce and barbecue sauce. 1. Once dough is pre-baked, remove from the oven and spread half of the sauce onto the pizza. Add the turkey to the remaining sauce, stirring until the turkey is completely coated. 1. Top pizza with cheese, turkey and sliced red onion. 1. Return to the oven and bake until the cheese has melted and the crust is golden brown, about 10 minutes. Remove from the oven and top with chopped cilantro. Slice pizza and serve.

    Chef's Tips

    Allow pizza dough to sit uncovered at room temperature for one hour in order to rise.


    Variations

    For gluten free: Use pre-baked gluten free pizza crust in place of pizza dough.


    Nutrition

    Calories 270, Total Fat 14g (Saturated 6g, Trans 0g), Cholesterol 50mg, Sodium 300mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 13g), Protein 15g, Vitamin A 6%, Vitamin C 0%, Calcium 20%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


    Serves: 6 servings

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