The timing of this post isn’t the best since Thanksgiving was a few months ago, but I’m trying to get all of the recipes I had on Facebook onto here. There are only so many sandwiches you can eat from Thanksgiving leftovers before getting tired of them.
My inspiration was this Tastefully Simple recipe for a turkey cranberry flatbread pizza, but I wanted to do something that would use only ingredients I had on hand, so I made some changes.
- 1 package Bountiful Beer Bread mix (buy here)
- ¾ cup hot water
- 2 Tbsp. olive oil
- ½ cup cranberry sauce
- ¾ to 1 cup chopped turkey
- ½ cup cooked, chopped bacon
- ¼ cup sliced (super thin) red onion
- ¾ cup Italian 4-cheese blend
- ¼ cup cheddar cheese
If you don’t have the 4-cheese blend, you could use a shredded mozzarella instead.
Preheat oven to 375°.
Go here and follow the recipe for making the crust. Cut it in half if you can’t fit the entire thing on one baking sheet. I only used half of the dough and froze the other half for another flatbread experience. The proportions of ingredients above assume use of all of the dough.
Place on a baking sheet (either greased or with a silicone baking mat). Prick with a fork all over to prevent crust from puffing while baking. Bake for about 10 minutes until it’s a light golden brown color.
Spread the cranberry sauce on the crust as the base (like sauce would normally be). Sprinkle cheeses on top. Add turkey, bacon, and onion. Bake 10-12 minutes until cheese is melted and lightly browned.
If you used a silicone baking mat, don’t use the pizza cutter. You might be ok, but I wouldn’t want to take any chances in ruining the mat.
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