Best 5 Thanksgiving Pizza Recipes

THANKSGIVING LEFTOVER PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan.
• Roll dough onto the prepared pizza pan.
• Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
• Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.
• Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.
• Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.

THANKSGIVING LOVER'S PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in turkey, thyme, sage, salt and pepper., Place crust on an ungreased 12-in. pizza pan or baking sheet. Top with cranberry sauce, turkey mixture, sweet potato, cheeses and cranberries; sprinkle with rosemary. Bake 10-15 minutes or until cheese is melted.

THANKSGIVING PIZZA

Steps:

• Preheat oven to 425 degrees.
• Spread half of gravy over top of each pizza.
• Arrange half of sausage, turkey and celery over each pizza.
• Sprinkle half a teaspoon of each spice over each pizza.
• Evenly spread one cup of cheese over each pizza.
• Bake for 10 minutes or until cheese is melted.

THANKSGIVING LEFTOVER PIZZA 2 WAYS RECIPE BY TASTY

Steps:

• 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!

THANKSGIVING SKILLET PIZZA

Steps:

• Place a rack in upper third of oven; preheat to 500°F. On a lightly floured surface, roll dough to a 12" round (if dough springs back, cover with plastic and let rest 5 minutes, then roll again, resting as needed).
• Heat 2 Tbsp. oil in a cast-iron skillet over medium-high until very hot. Carefully transfer dough to skillet. Brush top of dough with remaining 1 Tbsp. oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden brown and crispy, 3-4 minutes.
• Meanwhile, toss turkey with 1/4 cup cranberry sauce, if using, in a medium bowl.
• Remove skillet from heat. Using a large flat spatula, flip dough. Spread potatoes over dough, leaving a 3/4" border on all sides; season with salt and pepper. Top with 1 cup cheese, then turkey mixture, vegetables, and onion. Top with remaining 1 cup cheese and red pepper flakes, if using. Bake pizza until dough is golden brown and cheese is melted, 6-8 minutes.
• Transfer pizza to a cutting board and cut into wedges. Serve with additional cranberry sauce alongside, if using.