This Turkey Pesto Pizza is a fun and tasty way to use up those Christmas day leftovers. It’s quick to knock up the pizza dough and everyone can pile on their favourite leftover veggies too!

Ahhh, are you feeling festive yet? Christmas seems to be exploding around me this year and I am lapping it up! Not having kids makes my December a lot calmer then most of my friends. Instead of a mental social calendar of nativities, parties and shopping for toys, I find it a month of reflecting on the last year, planning for the next and of course dreaming up new ways to eat turkey :)

And with that seamless introduction, ahem, may I introduce you to my latest leftovers offering: Turkey Pesto Pizza!

Now, the recipe for the pizza dough was inspired by the cookbook that comes with my newest kitchen gadget {insert manic grin here!}. As an Ambassador for Froothie, I get sent the latest and greatest of their tools to put through their paces before sharing my results with you guys. This machine is called a Thermocook. It’s a beastly big thing that in theory, and please don’t hold me to this, is so multi-functional that I could bin about half of my kitchen tools and electrics.

Seriously, it minces, steams, kneads, blends, sautes, slow cooks, purees, grinds. And it does about 20 bazillion other things that I haven’t even learnt yet! You can read my full review on this wonder gadget here.

Turkey Pesto Pizza

Along with the pesto base and shreds of roast turkey I topped mine with what I had to hand. This consisted of half a red onion and a handful of drained sundried tomatoes. I’m guessing after your crimbo dinner there’ll be lots more tasty morsels floating around to pimp your pizza. Why not try nuggets of sage and onion stuffing, halved brussels sprouts and maybe even a couple of little pigs in blankets dissected and strategically placed? Just drag out whatever you have in the fridge. Give everyone a ready prepped base and let them load up with their favourite flavours.

Obviously my pizza was lactose happy, but I really wouldn’t blame you if you chose to drench yours in a mound of grated cheese. It is Christmas after all ;)

The dough below will make three large dinner plate sized pizzas. Or you could go for up to six smaller ones if you served with a tasty salad on the side.

Enjoy those leftovers friends, and don’t let them go to waste!

Print Turkey and Pesto Pizza Prep Time 1 hr 15 mins Cook Time 20 mins Total Time 1 hr 35 mins Author : Jane Sarchet Ingredients Pizza Base 500 g bread flour

7 g sachet of instant yeast

300 ml warm water

50 ml of oil especially nice if you use the oil from a jar of sundried tomatoes

A good pinch of salt Pizza Topping A jar of pesto or some homemade pesto

Shreds of leftover roast turkey

Half a red onion thinly sliced

4-6 sundried tomatoes or whatever veggies you fancy, torn into pieces Instructions Pizza Base Pop the flour into a large mixing bowl, add in the yeast, warm water, oil and salt and mix thoroughly into a dough. Dust the work surface with flour and knead the dough for 5-10 minutes until it is silky and stretchy. Pop back in the bowl that has had all the doughy bits removed and has been wiped round with a little oil to stop the dough from sticking. Cover with a clean tea towel and leave to proof somewhere warm for around an hour, or until it has doubled in size. Tip out on to the work surface and knock back but punching out the air bubbles. Divide into as many pieces as you want pizza and roll out each one to the size that you want. They'll be very springy and want to keep shrinking, just keep going and you'll get there in the end! Pop each base onto a flour dusted baking sheet and top... Pizza Topping Dollop some pesto onto each pizza base and spread round with the back of a spoon. Top with the shredded turkey, red onion rings and sundried tomatoes (or whatever mix of veggies you plump for). Add cheese if that's your thing and bake in an oven preheated to 200/180 fan/gas 6 for 15-20 minutes. Kick back, relax and enjoy :)