Prep 30 mins
Cook 10 mins
This is a great use of leftovers from Thanksgiving or Christmas dinner. It is from Wolfgang Puck, Spago, Beverly Hills, California, and originally appeared in the November 26, 2004 Wall Street Journal. I'm posting it here for safekeeping.
- 1⁄2 cup olive oil, plus
- 1 tablespoon olive oil
- 3 1⁄2 tablespoons lime juice
- 2 teaspoons chopped jalapeno peppers
- 1 pinch fresh cilantro
For the Topping
- 3 cups sauteed marinated turkey or 1 lb skinless boneless turkey breast
- 1⁄2 cup leftover gravy
- 3 cups grated mozzarella cheese
- 2 cups grated Fontina cheese
- 1 lb about 6 plum tomato, cut into thin slices
- 1⁄2 cup cubed eggplant (sauteed or grilled)
- 1⁄2 cup grilled onion, chopped
- chopped chives
- 4 teaspoons grated parmigiano-reggiano cheese
- Preheat the oven to 450°F Preheat a pizza stone for at least one half hour to prepare pizza dough. (Mister Puck of his own recipe, but you can use any you choose. Just be sure to prepare it early enough to let it rest.).
- Arrange the leftover turkey in a medium bowl and toss with 1 half cup olive oil, lime juice, jalapeño pepper and cilantro. Season lightly with salt. Refrigerate for about an hour to allow the flavors to blend. In a skillet big enough to hold the turkey in one layer, heat 1 tablespoon of oil. Sauté until just brought all sides. At leftover gravy in coat meat well.
- Roll out the crust (or hand toss) into a circle. Lightly brush the inner circle of the dough with oil and arrange the toppings. Bake for 10 to 12 minutes on the pizza stone until the pizza crust is nicely browned.