Thanksgiving Leftover Pizza 2 Ways Recipe By Tasty

Steps:

• Make the sponge: Stir together the yeast, honey or maple syrup, water, and flour together in a medium bowl. Some lumps are okay. Cover with a kitchen towel and let sit in a warm place for 20-30 minutes, until foamy and expanded in volume.
• To finish the dough, add the salt, olive oil, and warm water to the bowl with the sponge. Add the flour in ½-cup (60 g) increments, stirring to incorporate each addition before adding the next, until the dough comes together enough to knead with your hands. Knead in the bowl briefly, until most of the flour in the bowl is incorporated.
• Turn the dough out onto a floured surface and continue kneading, adding more flour as needed, until it is soft, pliable, and does not stick to your hands, 8-10 minutes.
• Transfer the dough to a clean bowl lightly greased with olive oil. Cover with a towel and let rise in a warm place for 40 minutes, or until doubled in volume.
• Preheat the oven to 475˚F (240˚C).
• Remove the dough from the bowl and punch down. Cut in half. Dust a piece of dough with flour and roll out to about a 13x18-inch (33x46-cm) rectangle or oval. Repeat with the remaining dough portion if making 2 pizzas, or wrap the leftover dough tightly in plastic wrap and keep in the fridge for up to 3 days.
• Drizzle a baking sheet with olive oil and sprinkle with semolina flour. Transfer the rolled out dough to the baking sheet.
• Add your toppings of choice. For a gravy, turkey, and stuffing pizza, spread the gravy over the pizza dough. Top with the stuffing, turkey, cheese, and rosemary, if using.
• For a cranberry sauce, Brussels sprout, and sweet potato pizza, add the cranberry sauce to a blender with a bit of water and puree until smooth.
• Spread over the pizza dough and top with dollops of mashed sweet potato, the Brussels sprouts, and spoonfuls of the goat cheese.
• Bake the pizza for 12-15 minutes, until the dough is crispy and golden brown and the toppings are warmed through.
• Slice and serve immediately.
• Nutrition Calories: 2744 Fat: 69 grams Carbs: 417 grams Fiber: 27 grams Sugars: 18 grams Protein: 110 grams
• Enjoy!

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan.
• Roll dough onto the prepared pizza pan.
• Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
• Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.
• Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust.
• Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.

Steps:

• Spread the Gravy on the Crust.
• Randomly place all toppings on the crust like you would any other pizza. For the Mashed potatoes and Stuffing, place is chunks randomly atop the crust.
• Sprinkle the Cheese on the Pizza.
• Bake at 350 until crust is brown, and cheese is melted.

Steps:

• Combine mashed potatoes, shredded turkey, and corn in a medium-sized bowl.
• Whisk together the egg and water for the egg wash.
• Lay out empanada wrappers on a lightly floured surface. Brush egg wash over surface of wrappers.
• Scoop two tablespoons of the mashed potato mixture into the center of each wrapper.
• Fold each wrapper in half and press the edges together so it is sealed.
• Add 2 tablespoons of vegetable oil to a skillet on medium heat.
• Cook pierogi for 1-2 minutes on both sides.
• Serve with gravy and cranberry sauce. Yum!
• Enjoy!