Turkey Cranberry Pizza Supreme

By Sherry K-Jazzy Gourmet • November 24, 2012 • 0 Comments

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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

Serves 6

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.