While the Thanksgiving holiday we all know and love is barely a whisper away as summer dies and the seasons change, the concept of leftovers remains the same in American consciousness, no matter what the clime. While some may argue that they are plebeian and socially awkward, for most of us there is nothing more rewarding than recycling a food that otherwise might be discarded and rendering it even more interesting than it might have been in its original state.
So when those traditional leaves begin to turn to gold and orange and red and brown, think about this pizza recipe and how it will fit in with the day after that famed holiday meal (that is, if you are not too stuffed). Created last year for Southern Living Magazine, this recipe takes about 20 minutes preparation time and 40 minutes in total to create.
1 (11-oz.) can refrigerated thin pizza crust dough
1/4 cup mayonnaise
3 tablespoons refrigerated reduced-fat pesto sauce
2 cups cubed cooked turkey
2 thinly sliced plum tomatoes
1/4 cup thinly sliced red onion
1 1/2 cups (6 oz.) shredded colby Jack cheese
4 cooked and crumbled bacon slices
Chopped fresh avocado
1. Preheat oven to 450 degrees. Unroll dough; pat to an even thickness on a lightly greased baking sheet. Bake 10 to 12 minutes or until lightly browned.
2. Stir together mayonnaise and pesto sauce; spread over crust. Top with turkey, tomatoes, and onion.
3. Bake at 450 degrees for 6 to 8 minutes. Sprinkle with cheese and bacon.
4. Bake until cheese melts. Top with avocado.