Author Notes: I’m thankful for so many things.
Every morning when I wake up, I am thankful for my bright, comfortable, spacious home. I am thankful for the two goofy pups that bring me so much joy. I’m thankful for employment, health and the best family and friends that a person could ask for. And I’m thankful for a God Who listens to me grumble and groan about what I DON’T have and loves me anyway.
I am so blessed.
And I’m thankful for a holiday that reminds me to remember that.
Speaking of Thanksgiving, does anybody have any leftover turkey? How about cranberries or brussels sprouts? I think I can help you out there…
- Sherry K-Jazzy Gourmet
- 4 slices bacon
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 1/4 cup red wine vinegar
- 3/4 cups honey
- 1 1/2 cup fresh cranberries
- 2 cups brussels sprout halves, cooked and seasoned with salt
- 2 tablespoons plus 2 teaspoons cornmeal
- dough for a 12" pizza
- 2 cups bite-sized cooked turkey slices
- 1/3 cup crumbled feta cheese
- 1/3 cup coarsely chopped walnuts, toasted
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon and place on a a paper towel. Add onion to skillet and cook for a few minutes, until softened. Add garlic and cook for one minute. Stir in vinegar, honey and cranberries. Bring to a boil and cook until sauce is reduced and slightly thick and syrup-y, about 15-20 minutes. Add brussels sprouts and toss to coat. Remove from heat and set aside.
- Preheat a baking stone at 450˚ in the oven and dust with 2 teaspoons cornmeal. Dust a pizza peel with 2 tablespoons cornmeal. Shape pizza dough to form crust and place on pizza peel. Add turkey and the cranberry mixture. Top with feta cheese, walnuts and bacon. Bake at 450˚ for 10-15 minutes, or until crust is golden brown and toppings are caramelized. Cut into slices and serve.