Leftover Turkey & Cranberry Pizza

I love turkey (and who doesn’t!) I want the aroma of roasted turkey in my house at Thanksgiving and bags of leftovers in my refrigerator for days afterward. But usually, my sister-in-law hosts the family Thanksgiving feasting at her house and there are never any leftovers.  We, however, always cook a turkey at home on that weekend as well. We then go through the usual dishes – turkey salad, hot turkey sandwiches, sometimes even turkey croquettes.  We discovered this gourmet left-over turkey pizza recipe from the Ocean Spray Cranberry recipes website a few years ago. It is now a family favorite - quick, easy to make and very, very good. 

Ingredients

16-ounce precooked pizza crust (Boboli is the best)

16-ounce can Whole Berry Ocean Spray Cranberry Sauce

3/4 cup sliced green onion

8-12 ounces of shredded Monterey Jack cheese

¼- ½  pound leftover turkey

Preheat oven to 375 degrees. Place prebaked pizza crust on an ungreased baking pan and Spread the cranberry sauce evenly over it. Sprinkle with green onion then the cheese. Top with turkey. Bake for 10 -12 minutes or until heated through and cheese has melted

Fresh Tomato-Phyllo Pizza

There is nothing like a home-grown tomato. In the fall, just as school gets started, we look forward to fresh off the vine tomatoes from our patio garden (and generous friends).  We eat them like candy.  We also make this phyllo pizza several times during the season.  It was the very first recipe from the very first show I ever saw on Food Network - Sara Moulton’s Cooking Live from back in 1996.  It has been a favorite of ours ever since.  And if you are REAL adventurous, try substituting 3/4 cup fresh goats cheese, (chevre) for the mozzarella.

6 Tbsp -  Unsalted butter melted, kept warm
7 sheets - Phyllo dough (17" by 12") 
8 Tbsp - Freshly-grated Parmesan 
¼  lb -  Mozzarella coarsely grated
1 cup - thinly sliced onion 
5 or 6 - tomatoes (cut ¼” slices) 
1  tsp - fresh (or ½  tsp  dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste

Stack the phyllo between sheets of wax paper and cover with a dampened kitchen towel. Brush a baking sheet lightly with some of the butter, lay on one sheet of the phyllo and brush it lightly with some of the butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo and Parmesan reserving 1 tablespoon Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the herbs, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Using a pizza wheel or sharp knife cut the pizza into squares.