Pesto pizza with turkey

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Pizza is always a crowd-pleaser, and this Pesto Pizza with Turkey offers a fresh, flavorful twist on the classic pie. If you're looking for a quick and creative way to use leftover turkey, this recipe has you covered. The combination of vibrant basil pesto, tender turkey, tangy artichoke hearts, and juicy tomatoes brings together Mediterranean-inspired flavors for a light yet satisfying pizza. Topped with melted mozzarella and a hint of red onion, each bite is a perfect balance of creamy, savory, and herbaceous goodness.

What sets this pizza apart is its simplicity. With just a few key ingredients, it comes together in under 20 minutes, making it an ideal weeknight dinner or a last-minute solution for entertaining. The basil pesto acts as both the sauce and the main flavor driver, infusing the pizza with fragrant garlic and fresh basil. 

One of the best parts about this pizza is its versatility. You can easily swap in your favorite vegetables, cheeses, or even proteins like chicken or ham to suit your personal taste or whatever you have on hand. It’s also a fantastic way to repurpose leftover turkey after the holidays, creating a fresh, new meal that doesn’t feel like you’re eating leftovers.

Whether you’re enjoying a cozy pizza night at home, looking for a quick lunch, or need something easy yet impressive for guests, this Pesto Pizza will surely become a go-to favorite. It’s a delicious blend of classic pizza comfort with the bright, fresh flavors of the Mediterranean, all in one delicious slice.

Prep Time: 10 minutes Cook Time: 18 minutes 

Total Time: 28 minutes  Yields: 3-4 serving

Ingredients

• 1 pre-rolled refrigerated Dough (12 inch round crust)

• ½  cup cooked turkey slices

• ½ cup pesto basil sauce (preferably RAO’s)

• ½  cup preserved artichoke hearts, drained (optional)

• Cherry tomatoes halved (5-6)

• Red onion slices (as desired)

• ½ cup shredded mozzarella cheese

Directions

1. Preheat the oven according to the package instructions (approximately 425° F or 220° C)

2. Roll out the refrigerated pizza dough on a baking sheet.

3. Spread the pesto sauce evenly over the rolled out pizza crust, leaving a small border around the edges.

4. Arrange the turkey, artichoke hearts, tomatoes , and red onion slices on top of the pesto.

5. Sprinkle the shredded mozzarella cheese evenly over the pizza.

6. Place the baking sheet with pizza into the oven and bake according to the package instructions (approximately for 14-18 minutes), or until the cheese is melted and bubbling, and the edges of the crust are golden brown.

7. Remove from the oven, slice, and serve hot.

Homemade Basil Pesto Sauce (optional)

Ingredients:

• 1 cup fresh basil leaves, packed

• 1 clove garlic

• 2 tablespoons pine nuts (or walnuts)

• 1/4 cup grated Parmesan cheese

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

• A squeeze of lemon juice (optional)

Instructions:

1. Prepare the Ingredients: Wash the basil leaves thoroughly and pat them dry.

2. Blend the Basil and Nuts: In a food processor or blender, add the basil leaves, garlic, and pine nuts. Pulse a few times until coarsely chopped.

3. Add the Cheese: Add the Parmesan cheese and blend for a few more seconds.

4. Add Olive Oil: While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and reaches your desired consistency.

5. Season: Add salt and pepper to taste. You can also add a small squeeze of lemon juice to enhance the flavor.

6. Store or Serve: Use immediately or store in an airtight container in the refrigerator for up to a week.

This recipe will yield 1/2 cup of serving

Notes:

• Customizing the Toppings: Feel free to mix and match your favorite toppings. You can add black olives, roasted red peppers, or fresh spinach for extra flavor and texture.

• Cheese Substitutions: If you prefer a different cheese, try using goat cheese or feta for a tangy twist, or Parmesan for a sharper flavor.

• Leftover Turkey: This pizza is perfect for using up leftover turkey from holidays or weeknight dinners. Chicken can also be substituted if preferred.

• Cooking Tip: For a crispier crust, bake the pizza directly on a pizza stone or rack rather than a baking sheet.