I saw this recipe for pumpkin turkey flatbread pizza on Cara’s Cravings and thought it sounded great for turkey leftovers on Thanksgiving. Then I got to thinking that my husband isn’t that crazy about pumpkin so I was thinking of doing a variation on it but wasn’t sure what. Then this recipe from Black Cat Kitchen popped up for Butternut Squash pizza. I had some leftover from making some butternut squash fries the other night so I thought I would combine the two. This pizza had really great flavor. I added in mushrooms and onions which gave it a nice nutty/smoky flavor and really complimented the squash. I made it with turkey cutlets since I wasn’t hosting TG this year and wanted a quick dinner on Wednesday night. I will definitely be making this again and not just when I have turkey leftovers.
Turkey Butternut Squash Pizza
1 recipe pizza dough (or refrigerated)
1/4 large vidalia onion, sliced
Approx. 1 cup fresh mushrooms, sliced
1/2 cup part skim ricotta
1 cup leftover turkey (or 2 turkey cutlets, shredded)
1/4 to 1/2 cup butternut squash, diced
1/2 cup shredded 2 % four cheese blend
salt & pepper
For Butternut Squash & Turkey Cutlets:
Preheat oven to 400 degrees.
Peel & dice the butternut squash, and place on a sprayed baking sheet. Spray squash with olive oil cooking spray (or drizzle with extra virgin olive oil), sprinkle with salt & pepper and roast in oven for about 25-30 minutes, until fork tender. (You only need a small amount of squash for this pizza, so plan to reserve the rest for another dish).
If using turkey cutlets and not leftover turkey, spray turkey with cooking spray and season with salt and pepper and bake in oven with the squash for approx. 20 minutes, until cooked through.
For Pizza Assembly:
Increase heat to 425 degrees.
Spray a pizza pan with cooking spray and spread out dough to desired thickness (I like mine to be thin for this type of pizza). Lightly spray the dough with cooking spray and place in oven for 5 minutes.
Meanwhile, spray a medium sized pan with cooking spray and cook the onions and mushrooms over medium heat until onions are soft and translucent and mushrooms have reduced and darkened in color.
Remove dough from oven and top with ricotta, onions, mushrooms, butternut squash & turkey. Top with shredded cheese. Bake for about 6-7 minutes until crust is golden brown and cheese is bubbly. I like to broil mine on high right before I take it out for about a minute or two, but watch closely so it doesn’t burn.
Remove from oven and slice. Top with grated parmesan if desired.