If you’re still stuck with left over turkey and you’ve exhausted every turkey recipe you can think of, try this mediterranean style pizza. You won’t even know you’re eating turkey. The breast meat is freshened up by rolling in truffle oil and EVOO. And the Spanish Manchego cheese is the perfect compliment to tie in all of the mediterranean ingredients…leeks, artichoke hearts and capers. Not a hint of Thanksgiving in this pizza. (except for a little sage.)
Today, like most pizza days, I’m using a pre-made crust. If you want to make your own crust, try Galley Pirates’ pizza crust recipe from the Blue Crab Pizza we made a while back. Just bank in a little extra time.
Manchego Turkey Pizza with Leeks & Artichoke Hearts
1 pizza crust
1 heaping cup shredded turkey meat
1 can diced tomatoes
12 small artichoke hearts, halved
1 cup leeks, sliced thin
2 cups Manchego cheese
1 tablespoon capers
2 tablespoons extra virgin olive oil
1 large clove garlic, pressed
1 teaspoon truffle oil
1 teaspoon truffle salt
1 teaspoon ground sage
1 teaspoon fresh ground pepper
2 teaspoons Herbs of Provence
2 teaspoons sea salt
Preheat your galley oven to 400º.
Drizzle the truffle oil, 1 tablespoon EVOO, truffle salt, sage and pepper onto the shredded turkey. Toss to coat and set aside.
Grate Manchego cheese until you get about 2 cups of it. It’s a fairly dry cheese and grates well. Sneak a nibble for a preview of what’s to come!
Thinly slice the leeks and halve the artichoke hearts. Small artichoke hearts work best on pizza. If you can only find large hearts you may want to cut them in quarters.
Brush the pizza crust with the remaining tablespoon of EVOO and pressed or finely minced garlic. Place in you hot oven for 6-10 minutes until the garlic starts to brown.
Your canned diced tomatoes may be a little watery so I like to drain them to avoid having a soggy pizza. Add 1 tablespoon Herbs of Provence and 2 teaspoons sea salt to the tomatoes.
Spread diced tomatoes on pizza crust.
Then begin to layer the rest of the ingredients. Start with 1 1/2 cups of Manchego cheese, then layer the turkey, leeks, and artichoke hearts.
Top with the remaining cheese and capers.
Place in your hot oven for 15 minutes or until it starts to brown on top.
Slice up and serve. And kiss turkey goodbye until…well…maybe Christmas.