Tuesday, 28 December 2010
I opened up the fridge today and looked in at all the leftovers I still have from Christmas . . .
What do you do when you still have Turkey in the fridge, needing to be used . . . and you are fed up to the eyeballs with turkey pot pies, soup and casseroles . . . when all you really want for supper is Pizza . . . but you don't want to waste the turkey???
Of course one answer is to just freeze the turkey and take it out to enjoy in a few weeks time . . . but . . . it just never tastes the same to me once it's been frozen . . . it kinda gets all stringy and yukky too . . .
Why not turn it into something unsual and different . . . combine your love of turkey and pizza together???
Why not indeed! You've heard of Barbequed Chicken Pizza, I am sure . . . but here is a delicious Barbequed Turkey version with a sauce that is to die for!!!!
A wonderful homemade crust slathered with a delicious cranberry barbeque sauce, and then topped with balsamic caramelized red onions, chopped turkey breast and a combination of tasty cheeses . . . mozzarella, cheddar, gouda and Parmesan!
Oh mama mia . . . this is fantastic! That sauce is to die for . . . and the caramalized onions . . . so so good! Sometimes I even surprise myself!
*Barbequed Turkey Pizza*
Makes 1 (12 inch) pizza
A delicious pizza that is perfect for using up some more of that leftover Christmas Turkey!
For the dough:
250ml warm water ( 1 cup)
2 TBS olive oil
1 TBS sugar
1 tsp salt
2 tsp active dry yeast
13 ounced white bread flour ( 3 cups)
For the caramelized onions:
2 red onions, peeled and thinly sliced
a glug of olive oil
seasalt and freshly ground black pepper
1 TBS balsamic vinegar
For the sauce:
4 fluid ounces of barbeque sauce
a dessertspoon of whole berry cranberry sauce
8 ounces cubed cooked turkey breast (1/2 pound)
8 ounces mixed grated cheeses (mozzarella, gouda and cheddar)
2 ounces freshly grated Parmesan cheese
Put the dough ingredients into your automatic breadmaker according to the directions for your particular breadmaker, following the dough cycle. In the meantime heat a bit of oil in a frying pan. Add the onions. Cook and stir over medium heat until they begin to wilt. Add some seasoning and the balsamic vinegar. Turn the heat to low and cook, stirring occasionally until golden and caramelized. Set aside to cool.
Once the dough cycle has completed on your machine, remove the dogh and punch down. Let rest for 10 minutes. Roll the dough out to fit into your pizza pan leaving a bit of an overhang. Butter the pan with some white vegetable shortening. Sprinkle with some fine polenta or cornmeal if desired. Place the crust in the pan, and fold the edge over to make a lip. Stir together the barbecue sauce and cranberry sauce. Spread over the top of the crust. Top with the caramelized onions and chopped turkey breast. Sprinkle with the cheeses and Parmesan.
Preheat the oven to 200*C/400*F/ gas mark 5. Bake the pizza on the bottom rack of the oven for about 15 minutes, then move it to the top rack and bake for 10 to 15 minutes longer until the crust is golden brown and the filling is bubbling. remove from the oven and allow to rest for about 10 minutes before cutting into wedges to serve.
Optional Topping additions:
Slivered green peppers
chopped roasted green chillies