Thursday, December 1, 2011

Dan's Thanksgiving Kitchen Sink Pizza

I like the week after Thanksgiving sometimes even more than Thanksgiving itself - and that's due to all the delicious leftovers.  Of course we ate them as is for a few days, but after that, we started to get creative.  

Dan made his famous turkey meatballs with two kinds of turkey meat and some bacon too - there was a lot left over, and especially that delicious smoky tomato sauce that they simmered in.  He used both ingredients in the gorgeous pizza you see before you.  

He sliced the meatballs into bite sized pieces and also paired them with fresh veggies such as red onion, green and yellow peppers and cheese.  We used Gardenfreude's rosemary salt to finish this baby and each bite was pure and unapologetic bliss.  Here's how you make it:

Dan's Thanksgiving Kitchen Sink Pizza (serves 3)

Store bought pizza dough
Left over tomato sauce from turkey meatballs
Turkey meatballs (I'll get you Dan's recipe, but in the meantime, here's a substitute)
Handful of thinly sliced red onion
Handful of thinly sliced green or yellow pepper (you can use red too, of course)
1 1/2 cups Mozzarella cheese, shredded (or eyeball it)
Freshly ground black pepper to taste
Rosemary salt to finish
Flour or cornmeal to dust the dough

Preheat oven to 425 degrees.

Roll out the dough into a standard size (about 16") and lightly dust with flour or cornmeal.  Spread the homemade tomato sauce on top in a thin layer.  Then pile on the rest of the ingredients in any way you like.  Season with pepper.  Bake for 15 minutes until crust is almost golden brown, but not quite.  Let cool for 8 - 10 minutes and then slice and enjoy.  Top with a bit of finishing salt for extra flavor.  

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