Prep 30 mins
Cook 20 mins
A unique way to use up turkey, mashed potatoes and cranberry sauce. Add a couple of fresh ingredients and this goes together in no time. Now, if like many, who have steamed green beans for Thanksgiving, try reinventing them by a quick saute with shallots, mushrooms, and a little balsamic vinegar. Just 4-5 minutes and you have a great way to use up those beans and it makes a great side dish with this. And don't forget to use up that pumpkin pie in a parfait with honey whipped cream, walnuts and ginger snaps.
- 283.49 g canrefrigerated pizza dough, like Pillsbury
- 354.88 ml turkey, fine chopped
- 709.77 ml leeks, chopped (about 4 large)
- 3 scallions, diced fine (green and white parts)
- 177.44 ml Fontina cheese, grated (1/4 cup potatoes, 1/2 cup topping)
- 473.18 ml mashed potatoes, you can easily used fresh mashed potatoes too if you don't have leftovers (do not use leftover potatoes if they have sour cream in them, they just don't work as well)
- 9.85 ml fresh chives, chopped fine
- 1 egg, beaten well with a whisk
- 14.78 ml garlic, minced (2 for the leeks, 1 for the potatoes)
- 29.58 ml butter to saute the leeks
- cranberry sauce (you could also use cranberry)
- Leeks -- In a small sauce pan on medium high heat, add the butter and melt. Then add the garlic, leeks and cook on medium (you don't want to brown them) for about 5 minutes until tender. Then add in the scallions and diced turkey and cook another minute. Don't forget to salt and pepper well.
- Crust -- As the leeks saute, make your crust. Now I prefer to use a tart pan, but not everyone has one. You can make a rough or rustic tart and just lightly crimp the sides up around the tart which is fine. But you want something around 10-12" round. A pizza pan also works for this and you can also make this on a pizza stone. If making it on a pizza stone or a pizza pan I line with parchment paper, so it doesn't stick (not necessary, just something I liked to do). If using a tart pan, spray with non stick spray.
- Unroll the pizza dough and roll on a floured surface into a circle. About 14-16", thin but you don't want it falling apart. Then in the tart pan, pat on the bottom and then pat up the sides. If using a pizza stone, pan, etc., don't crimp up the edges until you fill the crust with the fillings.
- Potatoes -- To your leftover potatoes, add in the chives, egg, garlic, and 1/4 cup cheese. Mix the potatoes well and then spread the potato mixture on to the pizza dough.
- Note: If using fresh homemade mashed potatoes vs leftovers, just make a basic recipe with butter and cream and then add in the chives, egg, garlic and cheese liked stated above.
- Tart -- For the tart pan, fill the bottom of the pan. If using a pizza stone or pizza pan, spread the potatoes on the pizza dough leaving 2" around the edge so you can fold them over form a crust. Just don't fill it all the way to the edge.
- Leeks and Turkey -- Spread the leeks, scallion, garlic and turkey mixture over the potato and top with the remaining cheese.
- Bake -- In a 375 degree oven, bake for 20 minutes until golden brown. If using a pizza stone, don't forget to heat up the stone first. After the cheese is melted and the crust is golden brown, remove and let set just 5 minutes before serving.
- Serving -- Cut in slices like a pizza and serve with a scoop of cranberry sauce on the top. Serve with balsamic green beans and a pumpkin parfait. Leftovers are great!