This Turkey Stuffing Pizza with Caramelised Onions and Brie is the perfect way to use leftovers this holiday season. It doesn’t get any tastier than this!
I absolutely LOVE this Turkey Stuffing Pizza. It’s cheesy, sweet, savoury and bursting with Christmas flavours 🙂
Who doesn’t love leftovers? And at Christmas there’s always plenty to be used up after the big day. So instead of having the same old turkey sandwiches for days try this Turkey Stuffing Pizza it’s so easy and sure to please the whole family.
Pizzas are so fun to make and incredibly easy. The dough is a simple recipe that can be made in advance then left to prove for a few hours until the pizzas are ready to be made.
The pizzas are rolled out and placed on round pizza or rectangle baking trays. Then they are ready to be topped with all the lovely, delicious leftovers you have.
Turkey, Stuffing, Caramelised Onions and Brie are the perfect combination 🙂
The caramelised onions are so easy to make and taste amazing, I also love to use any leftover onion chutney that’s lying around it works just as good. My boyfriend’s Mum makes THEE best red onion chutney. To be honest it’s hard to have any left after the Christmas Day cheese board comes out.
Look at that CHEESE…..
You can pretty much do what you want with pizzas, that’s what’s so great about them you can use whatever leftover meat, cheese and veg you have and they will taste amazing as well as being cheap and cheerful (something we all need at this time of year).
What are your favourite ways of using leftovers? Leave me a comment below we all love taking all things food here 🙂
If you tried this recipe or any others from my blog please be sure to let me know how you got on, I love hearing from you. You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
HAVE YOU TRIED MY CHEESY SPECK & MUSHROOM PIZZA?
SAVE FOR LATER
Turkey Stuffing Pizza with Caramelised Onions and Brie
For the dough
- 500 g 00' flour
- 7 g fast action yeast
- 320 ml warm water
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1 tbsp semolina or polenta for dusting
- pinch salt
For the topping
- 140 g sausage stuffing
- 160 g turkey
- 4-6 tbsp passata
- 1 tsp dried oregano
- 80 g brie
- 1/2 ball mozzarella
- 1 red onion finley sliced
- 2 tbsp sugar
- 1 1/2 tbsp vinegar
- 50 ml water
- 1 tbsp olive oil
- salt and pepper to season
- Add the yeast to the lukewarm water with 1/2 tsp sugar for 2 minutes. Combine the flour and salt in a large mixing bowl. Make a well in the centre and add the water/yeast mixture whilst mixing the dough together with your hands or a metal spoon until you have obtained a dough. If it's too sticky you can gradually add a little more flour.
- Dust a clean work surface with a little flour and knead the dough for around 10 minutes until it's silky smooth and soft. If you lightly press your finger on the ball of dough it should spring back up easily.
- Add 1 tbsp of olive oil to a large clean bowl and rub all over until the bowl is coated. Shape the dough into a ball and place in the bowl, rub the top of the dough with a tiny amount of olive oil. Cover with cling film and leave in a warm place for at least 3 hours until doubled in size.
- To make the onions, add the oil to a pan and add the onions. Cook until translucent and soft. Add the sugar and stir then add the vinegar and water. Let the onions get jammy then turn off the heat. Add a little salt.
- When you are ready to make the pizzas pre-heat the oven to 225°C.
- Divide the dough in half roughly with your hands. Lightly dust a work surface with flour and begin to roll out your first half of dough. The pizzas can be made round or rectangle depending on your baking trays. Roll out the dough as thin as possible without tearing around 30cm in diameter. Lightly dust the baking/pizza trays with semolina then place the dough on the tray, repeat with the second half of dough on a separate tray.
- To top the pizzas spread 2-3 tbsp of passata on each pizza and then sprinkle on the oregano and a little salt and pepper.
- Top with even amounts of stuffing, turkey, brie, onions and mozzarella. Bake in the oven for around 10 minutes until the cheese is bubbling and crust is golden.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here