Turkey and Cranberry Barbecue Pizza

makes 1 (12-inch) pizza


1 (13-ounce) ball of pizza dough

1/2 cup whole berry cranberry sauce

2 Tablespoons tomato-based barbecue sauce

4-ounces (about 1 cup) Chihuahua or Monterey Jack cheese, grated

4-ounces (about 1 cup) shredded roast turkey from the breast or thigh

1/4 small red onion, sliced thin against the grain

1 medium jalapeño, sliced thin (opitonal)

1 Tablespoon chopped fresh cilantro

Kosher salt


Unbleached all-purpose flour and/or cornmeal for dusting

Extra-Virgin olive oil for brushing


Place a baking stone on the middle shelf of your oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting (about 575º F) for at least an hour. In a small bowl, mix together the cranberry sauce and barbecue sauce; set aside


On a lightly floured work surface, shape the ball into a 12-inch pizza, about 1/4-inch thick and slightly thicker towards the edge. Transfer the dough to a pizza peel or inverted baking sheet that has been lightly dusted with flour or cornmeal.


Brush the outer edge of the dough with Extra-Virgin olive oil. Spread 1/2 cup of the pizza sauce over the dough. Arrange the turkey, red onion, cheese and jalapeño slices over the top of the sauce.


Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is puffy and slightly charred on the edge, about 7-9 minutes.


Remove the pizza from the oven and immediately sprinkle with chopped cilantro and a pinch of kosher salt. Slice and serve. Enjoy!


Printed from thegalleygourmet.net