I'm sure you've already had your fill of Thanksgiving leftovers sandwiches and soups, but have you had Thanksgiving leftovers pizza yet?
No, there's no cranberry sauce or brown gravy on it. That would be weird. But there is roasted butternut squash, leftover turkey, sauteed apples and blue cheese.
Since Jeff said we'll be making this again in December and January, I thought it would be good idea to have another name besides "Thanksgiving Leftovers Pizza."
So feel free to call it Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese.
Thanksgiving Leftovers Pizza or Roasted Butternut Squash, Turkey and Apple Pizza with Blue Cheese
Makes 8 slices
I used store bought basic white pizza dough for this recipe. But if you're looking to make your own, here are my recipes for basic white pizza dough and whole wheat pizza dough. If you've got leftover roasted squash from Thanksgiving, even better!
1 pound store bought pizza dough
1 small butternut squash, peeled and cut into chunks
4 teaspoons olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 small sweet onion, such as Vidalia, thinly sliced
1 medium firm, crisp apple, such as Fuji or Braeburn, with skins, cut into chunks
1 1/2 cups room temperature shredded cooked turkey, white and dark meat
1/2 cup shredded fontina cheese (or 4 ounces sliced cheese)
1/2 cup (4 ounces) crumbled blue cheese
3 teaspoons minced fresh rosemary
1 tablespoon yellow cornmeal
1. Center an oven rack and preheat to 400 degrees F. Place butternut squash in a single layer on an aluminum-lined baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and pepper. Roast for 25-35 minutes, or until tender when pierced with a fork. Remove from oven.
2. Increase oven temperature to 500 degrees F. Position an oven rack in the lower part of the oven and place the pizza stone on it.
3. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add onions; cook, stirring occasionally for 5 minutes. Once they begin browning, lower the heat and cook until soft and browned all over, about 12-15 minutes. Add apples and cook for 3 minutes until just softened.
4. Roll out pizza dough on a lightly floured surface. Brush with remaining 1 teaspoon olive oil. Top with fontina cheese, leaving a 1/2-inch border. Spread turkey over the dough. Top with squash. Then top with caramelized onions and apples. Sprinkle with 2 teaspoons of fresh rosemary. Season with remaining 1/8 teaspoon salt and black pepper. Slide pizza onto preheated pizza stone scattered with 1 tablespoon yellow cornmeal. Bake for 8-10 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted. Sprinkle evenly with remaining 1 teaspoon of rosemary before serving.
4. If you don't have a pizza stone, then preheat oven to 450 F. Place rolled out dough a parchment-lined rimmed baking sheet. Bake for 20 minutes, or until both the top and bottom of the crust is golden brown and the cheese is melted.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know and The Encyclopedia of Sandwiches.