Tandoori Turkey Pizza + 6 Reasons to be Excited for Turkey Leftovers

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Many people will open the fridge, stare at the leftovers, and let out a long sigh. Not me. With leftovers, I feel the same way as I do with online shopping. They’re the present I give to myself. Have a lot of Turkey leftover from Thanksgiving? Add it in your Haleem. Have shredded chunks? What are paratha rolls for? Have that awkward cup or so – make some Tandoori Turkey Pizza. Do I sound like I get equally excited for Turkey Roasts, and leftovers? It’s because it’s true.

Tandoori Turkey Pizza

Hey Folks, I have Pizza issue The best pizza of them all, thin crust, thick crust veg pizza or one loaded with meat thats pizza! And those! those are my kind of pizza — they are just dreamy and tasty, fun textured, easy to put together. Sorry not sorry, you are not getting how to slow cook your sauce here. Here is where Mama stepped up using leftovers and a few quality store bought products to make magic… On the subject of store bought items, I was pretty convinced that I would be making this pizza sauce from scratch. Came out wrong. Out of recent trips to the store found there were no less than 4 varieties of Tandoori  — > Tikka Masala cooking sauces. Most of them are pretty clean (no gross stuff) and a good tool for re-introducing flavor and moisture to turkey pieces that have been languishing in your fridge.

Turkey Haleem

The season that gets me craving Haleem- meaty lentil stew, all the warm spices. It is just soul foodyyyyy. There are come protein swap I can sub out Turkey for what my common Haleem go-to or this Haleem with scratch made.

With all these options you struggle to choose which is right, right? Just a reminder if you’re looking for cooking or storage tips about Turkey TTC have the most AWESOME information right over there at Canadian Turkey.

 

Tandoori Turkey Pizza

Use Tandoori Masala to jazz up your Turkey leftovers and this pizza!

Ingredients

Crust

  • 1 sachet active dry yeast (2 ¼ tsp)
  • 1 cup very warm water
  • 1 tsp sugar
  • 1 tsp salt
  • ¾ tsp oregano
  • 2 ½ cup flour
  • 1 tbsp olive oil

Pizza Toppings

  • ¾ cup cooked Turkey chopped into bite sized pieces
  • 2 ½ tbsp Tandoori or Tikka Masala Sauce
  • ½ green pepper, sliced into small strips
  • 325 g mozzarella cheese (half a large bar)
  • ¼ cup sliced red onion
  • ½-3/4 cup pizza sauce
  • 2 thinly sliced green chillies

Fun Extras

  • red chilli flakes
  • 1 tbsp melted butter

Instructions

Pizza Crust

  • Pour the one cup water in a bowl, add the sugar and then sprinkle the yeast over.
  • Set aside for a few minutes – it’ll look a little foamy. You can skip this step if you’re 100% sure your active dry yeast is fresh, but if not then I recommend activating the yeast.
  • Add the remaining ingredients and knead for a few minutes to combine well. Place in a lightly oiled bowl.
  • I like to cover it with a cloth and put in a warm space for fifteen minutes to make rolling it out easier.
  • prep the pan by laying down parchment paper, sprinkling on cornmeal or lightly greasing the pan.
  • Roll the dough out to desired shape – oblong for a baking sheet, round for a pizza pan, or even 2 9 inch pizzas (adjust quantities for toppings by increasing by 50%)

Pizza Time

  • Preheat the oven to 425 degrees.
  • Top the pizza with the sauce, spreading evenly
  • Scatter half the cheese, all the toppings and the remaining cheese.
  • Bake for 15-20 minutes until the pizza is golden and bubbly, when it is almost done pull it out and lightly brush the crust with melted butter.

Notes

  • This crust is fairly thick in a 14 inch pan, but lovely and soft. If you prefer a thinner crust you can easily make 2 smaller round pizzas or roll it out on to an oblong shape on a baking sheet. Just increase toppings by 50%