The holiday turkey dinner may be scrumptious, but there is nothing like the yummy leftovers re-created into more family meals in the lazy days after Christmas. My dad loves to make a basic turkey sandwich for breakfast the next day and my aunt loves to take the bones home to make a hearty turkey soup. My sister loves to create mashed potato turkey bowls with all the leftovers. Oh ya, I live in foodie heaven when I’m at home with my family.
There always seems to be a little bit of turkey left and we’re not quite sure what to do with it. That’s when I step in and spice up a pizza with colourful Thai flavours and leftover turkey. This is one of my favourite standby meals that’s super quick and easy to make and uses up leftover turkey, chicken or tofu – whatever you’ve got in your fridge. Whole wheat pitas make a tasty thin crust that’s crunchy and requires no prep work. This is a lovely fresh flavoured pizza thanks to its colourful vegetables and peanut sauce. It’s delicious piping hot from the oven or slightly chilled for breakfast or lunch the next day.
Thai Turkey Pizza
Makes 4 small pizzas
4 whole wheat pitas
4 Tbsp peanut sauce – I like to use spicy peanut sauce
1 medium carrot, grated
1/2 red bell pepper, diced
2 green onions, chopped
1/2 cup leftover cooked turkey – you can substitute chicken or tofu
3/4 cup grated mozzarella cheese
handful of fresh cilantro
Preheat oven to 350°F.
Place whole wheat pitas on a baking sheet. Spread 1 Tablespoon of peanut sauce on each pita. Divide vegetables between pitas. I like to start with grated carrot, red pepper and then green onion. Divide turkey on each pita. Sprinkle with grated cheese.
Bake for 20-25 minutes or until cheese has melted and starts to turn golden brown. Cut each pizza into 4 pieces. Sprinkle with fresh cilantro stems and leaves.
This pizza is delicious served cold for breakfast or lunch.