Looking for a great recipe to use up your Thanksgiving leftovers? This turkey pizza is inspired by pot pie. It’s delicious and can be ready in just about an hour!
This turkey recipe was inspired by left-over turkey and our traditional Friday night pizza night. And yes … I totally went there. This turkey pizza was a delicious coming together of pizza night and a continuing turkey surplus and besides being crazy delicious, was ready in about an hour! Always a Win. Win.
This speedy pizza makes use of a quick pizza dough and a simple filling, taking advantage of cooked turkey and already cooked or frozen vegetables, combined with a creamy sauce. The sauce can be made easily and the oven pre-heated while the dough sits to rise for just 30 minutes. A bit of mozzarella, both underneath and on top of the topping finishes this delicious pizza. So, that’s about 35 minutes to make it and 25 minutes in the oven and that’s always welcome, but especially on Friday night pizza night!
Ingredients and Substitutions
Pizza Dough – I’ve included a quick homemade pizza dough recipe, but you can certainly use store-bought pizza dough here, if you prefer.
Left-over Cooked Turkey (or Chicken) – you can use either turkey or chicken, as long as it is already cooked. The pizza isn’t in the oven long enough to cook it from raw.
The peas and carrots on the pizza are a perfect use for left-over Thanksgiving vegetables!
I love to cook pizza in my cast iron skillet. My skillet (shown) is 8-inches diameter on the bottom and 10-inches diameter across the top. If you don’t have a skillet, a 9-inch round cake or baking pan will work fine. You can also just shape the pizza and bake it on a baking sheet.
Get the Recipe: Turkey Pizza
Quick Pizza Dough: (Will make one 10 or 12-inch skillet pizza or use store-bought pizza dough)
- 1 cup warm water
- 1 teaspoon instant or active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups all-purpose flour, plus more as needed
Pot Pie Topping: (Makes enough for one 10 or 12-inch pizza)
- Cooking oil
- 1/4 cup onion, diced
- 1 cup button mushrooms, sliced
- 1/4 cup yellow-fleshed potatoes, cut in 1/4-inch dice, peeled or unpeeled
- 1/4 cup frozen diced carrots or fresh carrots, cut in 1/4-inch dice
- 1/4 cup thawed frozen peas or cooked left-over peas
- 1/4 cup thawed frozen corn or cooked left-over corn
- 1/2 cup cooked turkey or chicken, diced
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1/4 cup chicken stock, plus a bit more if needed
- Pinch nutmeg
- 1/4 teaspoon dried thyme
- Salt and pepper
- 1 Tablespoon fresh parsley, chopped
- 1 cup mozzarella cheese, grated, packed
- Cornmeal, for dusting pan
- Prepare the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add warm water. Sprinkle with yeast and sugar. Stir to combine and allow to stand 5 minutes. Add salt and 2 cups of flour. Mix until well combined. Begin adding more flour, a bit at a time, until you have a smooth, moist (but not stickdough. Cover bowl with plastic wrap and allow to rise for 30 minutes, while you make the topping.
- Preheat oven to 450 F.
- Prepare the topping by heating a tiny bit of cooking oil in a skillet over medium heat on the stove-top. Add onion and cook, stirring, for 1 minute. Add mushrooms and potatoes (*if using fresh carrots, add them now, as weland cook, stirring, for another few minutes. Add frozen carrots, peas and corn. Cook, stirring, a couple of minutes. Add butter to pan and cook until melted. Sprinkle with flour and cook, stirring, for 45 seconds or so. Begin adding milk a bit at a time, stirring well, until it's all added. Add chicken stock, nutmeg, thyme and a generous seasoning with salt and pepper. Add cooked turkey (or chicken). Reduce heat and simmer, stirring regularly, until thickened, about 8-10 minutes (if too thick, thin with additional chicken stock.) Sauce should be thick and creamy, but not gluey thick, to the point where it just coats the vegetables.. Taste sauce and adjust seasoning if necessary, by adding more salt and pepper. Remove from heat. Stir in fresh chopped parsley and then let stand until dough is ready.
- Grease a 10 or 12-inch skillet (or baking disand sprinkle with cornmeal. When dough is ready, remove to a floured surface. **If baking in a 10-inch top diameter skillet, remove about 1/4-1/3 of the dough, cover and refrigerate for another use. Will keep for 2 days in the fridge for freeze for 2 weeks. If making a 12-inch top diameter pizza, use all the dough). Using your finger-tips, press/stretch dough in to a rough circle, a bit larger than the bottom diameter of your skillet. Place dough in to skillet and press up the sides slightly to make a bit of an indentation in the middle for the topping. Sprinkle 1/2 of the mozzarella cheese over the dough. Top with the pot pie filling. Sprinkle the remaining mozzarella cheese over the top.
- Bake in preheated oven for 20-25 minutes, or until cooked and golden. Sprinkle with additional chopped parsley, if desired.
More Left-Over Turkey Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!