Turkey pizza with Cranberry BBQ sauce

It’s the new year and you might have a few leftovers from your feastings.  I’ve finally finished off the last of the Christmas turkey (except for the carcass) and have scoured the tubes and wires of the interweb for recipes.  I found this one for turkey pizza and it is delish, I must say.  Over the past week or so I’ve made turkey stuffin muffins, turkey chili, and even turkey sautéed with Brussels sprouts.   Each and everyone tasted wonderful, but I particularly like the pizza.  And who doesn’t like pizza?

So, I hauled out my breadmaker.  Yes, I still use it fairly regularly, about once a month or so and got started on the pizza dough.  What, you say?  You didn’t buy it from the store?  Do you know me?  I’m cheap frugal. So I thought “Why buy it when I have the stuff to make it at home?”  It’s the holidays and I have some time.  Yes, you can get one of those pre-made crusts in the deli section of the store if you don’t have the time and I really won’t judge you for it.  Much.


If you have some spare time before all the kids are going back to school or you have to get back to work then here’s a nice quick way to use up some of those holiday leftovers.

First, the pizza dough.  This is easy.  Just throw everything in the bread machine and walk away.  Walk, I tell you!  The lovely machine does all the work for you and you get nice, fluffy, risen dough to work with about 90 minutes later.  Once the dough is ready, let it rest for a bit and then gently press and stretch the dough into a circle about 14 inches (35 cm for you metric folk) in diameter.  You can use a rolling pin, if you prefer, but it goes fairly quickly by pressing the dough into a circle while reaching underneath to stretch it out.

PRO-TIP: When you are stretching your pizza dough, always reach underneath to pull the dough from the center to the outside.  This cuts down on possible tears.  And your fingers can feel where the dough is thicker, so it can be stretched more evenly.

Preheat your oven to 400F.  You’re going to partially cook your dough.  This will keep your ingredients from making the crust soggy later when you make the pizza.  Place the dough on a pizza pan sprayed with cooking spray and bake for 10-12 minutes.   It should be slightly browned.  Once the pizza crust is done remove it from the pan and let it cool.  Now, you can make the crust earlier in the day and then add the toppings just before supper.  You can even make the pizza crust earlier in the week and freeze the crust for later.  Crazy, huh?  Just take the crust out about 30 minutes to thaw, then add your toppings and bake.

Now, on to make the pizza.  Preheat the oven to 400F.  In a small bowl combine about 1/2 cup of cranberry sauce with 1/4 cup of BBQ sauce.  The combo is a nice blend of sweet and smoky.  Spread that on the crust.  Add a little cheese so things don’t slide around.  I used a blend of cheddar and mozza.  Add turkey, shredded or cubed.  I sautéed some peppers and onions for colour and flavour.  Then I added a little more cheese, a handful of stuffing (bread on bread action) and sprinkled some summer savoury on top.  Bake for about 15 minutes and you’re done.  I love the extra flavour from the savoury.  Truth be told I could eat just stuffing for dinner sometimes.

The pizza I made was cut into eight pieces and was amazing.  Sorry for the blurry photo.

pizza, leftovers, turkey, christmas, cranberry, bbq, stuffing, savoury, newfoundland
Turkey Pizza with cranberry BBQ sauce

Whole Wheat Pizza Crust

This wonderfully easy crust is the base for my leftover turkey and cranberry pizza.
Servings 4 people


  • 1 cup water
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 2 tbsp vegetable oil
  • 1 cup whole wheat flour
  • 1 1/2 cup All purpose flour
  • 1 1/2 tsp bread machine yeast


  1. Measure ingredients into the baking pan as listed. Insert pan in chamber and choose the Dough cycle.
  2. Remove dough to a slightly floured board. Cover and let rest for 10 to 15 minutes. Preheat oven to 400F.
  3. Spray pan with cooking spray and set aside. Roll and stretch dough and then transfer to the pan. Bake the crust for 10 to 12 minutes. Remove from oven and let cool.
  4. Before adding your toppings, preheat oven to 400F. Add your toppings and bake for 15-20 minutes or until crust is golden brown and the cheese has melted.
  5. Serves four (or one teenager).

Happy New Year

Welcome to a new year and a new look to the blog.  I wanted to change things up a bit, mostly for me because I’m the one looking at this thingy the most.  Let me know how you like the new look.

A new year means new ideas and new recipes.  I hope to bring you some great new, but familiar tastes of the island, plus some interesting tidbits I’ve found along the way.

I happened to come across this video by the Canadian Tenors.  They traveled to Newfoundland earlier this year and did a bit of sightseeing.  They went to Cape Spear, which is the most Easterly point of Canada.  I’ve had the privilege of going to see the sunrise there a few years back.  When we arrived it was a bit windy and the fog had come in.  There’s a short path up to the lighthouse and as we were climbing the path we encountered a photographer coming back down.  This would be about 6 o’clock in the morning and he looked as us and uttered, “Why are you guys here so early?”  “We want to be the first to see the sunrise,” we replied.  “Good luck.  There’s nothing but fog this morning,” he countered.

Unperturbed we kept walking up the hill towards the lighthouse.  Yes, the fog was still close to shore, but we didn’t mind.  With the wind blowing a gale around us, we witnessed the first sunrise of the country, albeit through a bit of a haze.   Nevertheless, Cape Spear is a beautiful spot and we’ve been back a few times when the weather was a bit better for sightseeing.

The Tenors also visited lovely Gros Morne National Park.  This majestic park is filled with hiking trails and breathtaking vistas.  You can hire a boat to take you into the fjords where you can take in the wildlife and awesome mountains.

The song they’re singing is why I chose to write about it now: Robert Burns’ Auld Lang Syne.  Burns wrote his version of the poem in 1788 and was set to the tune of a fairly well known folk song (Roud Folk Song 6294).  Burns claimed to have collected the poem from an old man, and there are similarities to a ballad by James Watson printed in 1711.  The song begins by posing a rhetorical question: Is it right that old times be forgotten? The answer is generally interpreted as a call to remember long-standing friendships.  As we face the new year I think it’s best to remember the past, but don’t dwell on it.  The past is there to help us learn and grow, not to hold us back.

The Tenors version is a bit more haunting and cinematography of Newfoundland reflects that well.  Enjoy.