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leftover Thanksgiving pizza with turkey, cranberries, brussel sprouts.
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5 from 3 votes

Leftover Turkey Thanksgiving Pizza

This Leftover Turkey Pizza is easy to make, sweet, savory, tart, and absolutely delicious. It's the perfect Thanksgiving Pizza to make with leftovers.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree, Pizza
Cuisine: Italian-Inspired
Diet: Low Lactose
Servings: 8 slices
Calories: 377.33kcal
Author: Tracey Gene

Ingredients

  • 1 lb Pizza dough, homemade or store-bought
  • 2 tbsp Extra Virgin Olive Oil
  • 2 garlic cloves minced
  • pinch salt and pepper
  • 1 Sweet Potato cooked, 3/4 cup mashed
  • ½ cup Brussel sprouts shredded
  • cup Cranberries fresh
  • ½ cup Turkey shredded, or cubed
  • 6.5 oz Goat Cheese
  • 1 tbsp Sage chopped

Instructions

  • Preheat Oven. Preheat the oven to 550 °F or the highest temperature it can get with the pizza stone inside. If you have an electric oven, let the oven sit for an extra 10 minutes with the pizza stone inside. You want your pizza stone as hot as your oven.
  • Make Pizza Sauce. Add leftover baked sweet potato to a small bowl with minced garlic, olive oil, and a pinch of salt and black pepper, and mix to combine.
  • Prep the Pizza Dough. Roll out the pizza dough on a floured surface using your hands or a rolling pin. Transfer to a pizza peel with parchment paper underneath.
  • Add Toppings. Spread sweet potato pizza sauce on top of the pizza and then generously sprinkle shredded brussel sprouts, leftover turkey pieces, cranberries, and goat cheese.
  • Bake Pizza. Carefully transfer the pizza to the preheated oven on the pizza stone and bake for about 12 minutes or until the pizza crust is done.

Nutrition

Serving: 1g | Calories: 377.33kcal | Carbohydrates: 34.1g | Protein: 9.36g | Fat: 22.98g | Saturated Fat: 8.08g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 9.17g | Cholesterol: 23.66mg | Sodium: 511.93mg | Potassium: 132.16mg | Fiber: 2.13g | Sugar: 5.21g | Vitamin A: 4289.81IU | Vitamin C: 6.17mg | Calcium: 49.68mg | Iron: 2.35mg