Rustic Cranberry-Turkey Pizza

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: 20 mins
• Yields: 1 pizza

Ingredients

• 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)
• 3⁄4 cup  sliced green onion, using both white and green parts
• 8  ounces  shredded monterey jack cheese (I chose a medium sharp white cheddar)
• 1⁄4 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.