People open their fridges, look at leftovers and get let out long sighs. Not me. I feel the way about leftovers that I do about online shopping. They are the gift I give myself. Have a lot of Turkey leftover from Thanksgiving? Add it in your Haleem. Have shredded chunks? What are paratha rolls for? Have that awkward cup or so – make some Tandoori Turkey Pizza. Does it sound like I get equally excited for Turkey Roasts and leftovers? That’s because it’s true.
I know, I know – you gotta make Turkey to have leftovers. My masalalicious Desi Chargha Masala Roast Turkey is right here!Jump to the Tandoori Turkey Pizza Recipe
Read through the list and see why this Canadian Turkey Month you can also be just as pumped about Turkey leftovers as I am. All these recipes can also be prepared with uncooked Turkey!
Tandoori Turkey Pizza
Folks, I have a pizza problem. Thin crust, thick crust, vegetarian, loaded with meats, all Pizza is good pizza. The kind of pizza that is extra special is the kind though that is loaded with flavors, has lots of fun textures and doesn’t take a lot of work to put together. If you’re expecting instructions on slow cooking your sauce then sorry to disappoint. This mama used her leftovers and some good quality store bought products to make this magic happen.
Speaking of store bought products I was fairly convinced that I would be making a from scratch sauce for this pizza. Turns out I was wrong. At a recent trip to the store I counted no less than 4 kinds of Tandoori/Tikka Masala cooking sauces. Many of them are fairly clean (no weird ingredients) and are a great way to restore flavor and moisture to the Turkey chunks hanging out in your fridge.
Guys did you know this desi crunch wrap was a thing? I was blown away by it when I first saw it on Pink Chai Living! She uses ground Turkey but I could totally see this working with finely chopped cooked Turkey as well.
Turkey Pita Crisps
These petite crisps are such a lovely way to showcase some of that lovingly roasted Turkey. You can serve them to company on nice platters or even as a move time snack to the fam.
Turkey Paratha Roll
After pizza there are few things that make my heart beat faster than a Paratha Roll does. I love this recipe from Urdu Mom and the idea of setting up a Paratha Bar so to speak so that everyone can customize to taste!
Puff Pastry is one of my favourite things ever. Wreaths are so holiday season appropriate. This pretty wreath will forever have a soft spot in my heart. If you want to see how to make the wreath click here.
Fall is when I start craving Haleem, that rich stew of meat, lentils and warming spices. It just is soul satisfyingly good. You can easily sub Turkey for other proteins in your go to Haleem recipe or turn to this one with it’s made from scratch goodness.
With so many options its tough to decide which one to choose huh? Just remember if you want tips on cooking or storing Turkey you can always check out Canadian Turkey for a ton of awesome information.
Adding Tandoori Turkey Pizza to your post Thanksgiving mix? Tag me in your recreations on Instagram @flourandspiceblog or pop back here and rate the recipe! Your support and feedback are always appreciated!
Use Tandoori Masala to jazz up your Turkey leftovers and this pizza!
- 1 sachet active dry yeast (2 1/4 tsp)
- 1 cup very warm water
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp oregano
- 2 1/2 cup flour
- 1 tbsp olive oil
- 3/4 cup cooked Turkey chopped into bite sized pieces
- 2 1/2 tbsp Tandoori or Tikka Masala Sauce
- 1/2 green pepper, sliced into small strips
- 325 g mozzarella cheese (half a large bar)
- 1/4 cup sliced red onion
- 1/2-3/4 cup pizza sauce
- 2 thinly sliced green chillies
- red chilli flakes
- 1 tbsp melted butter
Pour the one cup water in a bowl, add the sugar and then sprinkle the yeast over.
Set aside for a few minutes – it'll look a little foamy. You can skip this step if you're 100% sure your active dry yeast is fresh, but if not then I recommend activating the yeast.
Add the remaining ingredients and knead for a few minutes to combine well. Place in a lightly oiled bowl.
I like to cover it with a cloth and put in a warm space for fifteen minutes to make rolling it out easier.
prep the pan by laying down parchment paper, sprinkling on cornmeal or lightly greasing the pan.
Roll the dough out to desired shape – oblong for a baking sheet, round for a pizza pan, or even 2 9 inch pizzas (adjust quantities for toppings by increasing by 50%)
Preheat the oven to 425 degrees.
Top the pizza with the sauce, spreading evenly
Scatter half the cheese, all the toppings and the remaining cheese.
Bake for 15-20 minutes until the pizza is golden and bubbly, when it is almost done pull it out and lightly brush the crust with melted butter.
- This crust is fairly thick in a 14 inch pan, but lovely and soft. If you prefer a thinner crust you can easily make 2 smaller round pizzas or roll it out on to an oblong shape on a baking sheet. Just increase toppings by 50%.
Disclaimer: This post has been sponsored by Canadian Turkey, but the opinions are my own.
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