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Rustic Cranberry-Turkey Pizza

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“An easy way to use leftover turkey from Thanksgiving. Experiment with another cheese of your choice-chevre or feta for example sound good. Use a basic cranberry sauce or for a more creative route, try something a little off the beaten path: Cranberry sauce with Zinfandel, Star Anise and Black pepper as a suggestion. From a local source.”
READY IN:
20mins
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

  • 1 thin pizza crust, baked (we like a light whole wheat thin crust-homemade)
  • 2 cups whole-berry cranberry sauce, to room temperature (see Basic Cranberry Sauce or use your leftover cranberry sauce from Thanksgiving)
  • 34 cup sliced green onion, using both white and green parts
  • 8 ounces shredded monterey jack cheese (I chose a medium sharp white cheddar)
  • 14 lb turkey, cut into thin strips (original recipe specifies deli smoked turkey)
  • fresh sage, cut into ribbons (optional and my addition)

Directions

  1. (I added 1/2 teaspoon Wright's Liquid Smoke to the turkey. Stir. Instant smoked deli turkey meat.).
  2. Preheat oven to 350 degrees.
  3. Place pizza crust on a pizza stone or large baking sheet and spread evenly with cranberry sauce.
  4. Top with turkey strips; sprinkle with green onions and cheese.
  5. Bake for 10 minutes until cheese is melted and pizza is heated through.
  6. Garnish with fresh sage, if desired.

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