Thanksgiving is in just TWO days. Are you ready? I am! I'm even a bit more excited for Thanksgiving than normal this year.
Why, you ask? Well ... here's where we have a difference between "right" and "real."
The "right" answer would be for me to say something like, "Oh I just have so much to be thankful for this year."
After all, a girl like me doesn't get her figure by not eating delicious food! Ha!
Anyway, while this flatbread pizza might not be the main dish on most of your Thanksgiving dinner tables, it should get you excited about Thanksgiving leftovers.
We always have leftover turkey and cranberry sauce. Why not try this Thanksgiving leftover recipe and make something extraordinary out of them?
Check out this quick video or follow my step-by-step instructions below.
Here's the step-by-step how-to for this flatbread pizza:
First, preheat your oven to 375°.
Then, set aside ¼ cup Bountiful Beer Bread Mix. Combine the remaining mix with ¾ cup hot water and 2 Tbsp. olive oil.
I used a wooden spatula to mix my dough and finished by using my hands to make sure the last bit of the mix got fully incorporated. Set this aside to rest for about 15 minutes.
You're going to need some bacon for this recipe. If you have leftover bacon, maybe from a salad or another Thanksgiving dish, you can skip this step. But if you don't, this is a great time to get your bacon fried and cut into small pieces.
I fried up about 3 strips of thick-cut bacon.
Now, to shape the crust, start by sprinkling the reserved bread mix out on your surface. This will help prevent the dough from getting too sticky.
Begin rolling out the dough. If you don't have a rolling pin, you can also try using a large soup can to do this part.
I had to sprinkle a bit of the excess bread mix on top of the crust periodically to keep the dough from sticking to my rolling pin.
While you're rolling, you'll quickly notice the shape will NOT be a perfect rectangle. That's OK! You might end up with odd pieces along the edges like this:
You can simply cut those off and add them in other areas to fill in any "holes" in an effort to make a more even edge. But rest assured, it does NOT have to be perfect.
Get it rolled out nice and thin (about 1/8 inch).
Transfer the crust to a greased cookie sheet, and prick the dough all over with a fork to keep bubbles from forming while it bakes.
Bake for 9-11 minutes or until the crust is lightly browned. I think I actually did mine for about 13 minutes, but I might not have rolled my crust as thin as I should have.
While the crust is still hot, you can start adding your toppings. Start with 1 cup cranberry sauce.
Then 1 cup chopped turkey.
Sprinkle ½ cup chopped, cooked bacon and ¼ cup chopped red onion.
How gorgeous is all of that? Yum!
Next, just layer slices of provolone cheese over the top. It's OK if it overlaps in some areas and some areas are bare. I think it's more important to get close to the edges and try to cover the pizza as evenly as possible.
Bake this for another 10-12 minutes or until the cheese starts bubbling and browning.
Lastly, add some baby lettuce and maybe some crushed pecans to the top. Enjoy!