1 pound of shredded cooked turkey
2 cups shredded cheese
2/3 cup pineapple chunks, drained
You may remember my BBQ chicken cornbread pizza recipe from awhile back - this uses the same crust. (Peek over there for step by step pictures on how to make the crust) I actually doubled the recipe below for my pizza to compensate for the heavy toppings. If you're using less meat, go ahead and use the recipe below.
Here's the readers digest version:
1 1/2 cups all-purpose flour (in 3/4th cup portions)
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
In a medium-ish size bowl mix together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil, and mix well. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. Sprinkle flour on a flat surface, knead dough until smooth and elastic, about 5 minutes or so, adding a bit more flour if it's still sticky.
Preheat oven to 450 degrees and cover with a clean towel for 10 minutes to allow the dough to rise a little.
Lightly use cooking spray on a cooking sheet and push/stretch dough into a rectangle shape. Prick with fork and bake for about 10 minutes until crust edges are starting to look a little golden brown. Next, after you've pulled it out of the oven, add toppings, and bake for 5 to 6 more minutes.
Use BBQ sauce on this one too. Now take that shredded turkey, and sprinkle it all over the pizza. Follow with 2/3 cup of pineapple chunks (if you were wondering what to do with that other half of the can from yesterday, well, now you know!), and cover with shredded cheese of choice. I used a Mexican blend, but you can use any kind with this. (You'll see a few pepperonis peeking out - I had a small handful that I wanted to finish off to make room in my fridge)
Tell me this doesn't look scrumptious: