Quick and easy, and a great option for using up holiday leftovers! Turkey and Stuffing Tortilla Pizza has all of the holiday flavours you love on a cheesy, crispy, oven-baked tortilla. Doesn’t that sound delicious?
I have been making my own pizza dough for years. But, a few months ago, I wanted pizza so badly, yet I was too lazy to make the dough. And, delivery is not available to those of us who live outside any major city. I could have made a sandwich, but the pizza craving would not subside.
Now, Dear Reader, the brilliance behind using a tortilla for the crust is not my own. I’ve seen it on social media often. I gave it a try and honestly, it’s so delicious and ridiculously easy! You have to try it!
TURKEY AND STUFFING TORTILLA PIZZA
I don’t know about you, but I’m always seeking out new ways to use up leftovers after a big holiday meal. Truth be told, it’s my own fault, because I prepare way too much. Sure, I could cut back on the sides, but when it comes to a turkey, even a small one is too big for us.
If nobody is visiting, like in the case of this Christmas, then there’s only the three of us at our table. As you know, John.e is a vegetarian, which means McKenna and I have an entire turkey to ourselves. Here’s the problem with that. We both like dark meat and the breast meat is always put aside.
The easiest way to use up the leftover breast meat is in Leftover Turkey Soup. But, after eating a huge holiday meal, the last thing I want to eat is a bowl of hot soup. That is why I decided to use up our leftover turkey and stuffing on a pizza! Call me crazy!! Let’s talk about how to put it all together.
THE TORTILLA AND THE CHEESE
Whenever I make pizza on a tortilla, I use a plain, flour tortilla. I have tried corn tortillas, but I don’t like the flavour combination. It’s up to you if you want to use flavoured tortillas, but my recommendation is the plain flour tortilla. This recipe uses a 10″ tortilla, but you can use any size you prefer.
You have options with the cheese too. Feel free to use cheddar, Havarti, provolone, etc. I recommend you use a cheese that is rather neutral in flavour. I opted for mozzarella, because I wanted the gooey stretchiness, but not a strong taste.
Because I prepared the turkey and stuffing myself, I knew that it was already very flavourful. For that reason, I used the mozzarella and did not add any other seasonings or flavours. You can always add some thyme, savoury, rosemary, etc. Try to mimic the flavours that are already present in your toppings.
WHAT YOU’LL NEED FOR THIS PIZZA:
- Flour Tortillas – I used a 10 inch tortilla and one pizza was plenty for one person. It’s best to save flavoured tortillas, like corn, spinach, tomato, etc., for other recipes.
- Leftover Turkey – You can use white or dark meat. Turkey should be fully cooked and chilled. Diced turkey or shredded turkey will both work well.
- Leftover Stuffing – Any stuffing will do. Chunky, moist, dry, sausage, vegetarian, etc. As long as it is cold and can be evenly distributed, it’s all fair game!
- Cranberry Sauce – I used a chunky cranberry sauce with whole cranberries. Jellied cranberry sauce will most likely run a bit, but will not ruin the pizza.
- Mozzarella Cheese – Try to use a ball of mozzarella that has been thinly sliced. If using shredded mozzarella, don’t sprinkle the cheese too close to the edge of the tortilla.
PROPER ASSEMBLY IS IMPORTANT!
It’s important to assemble the pizza properly to avoid a wet, floppy, soggy crust. This Turkey and Stuffing Tortilla Pizza is meant to have a crisp crust. Therefore, avoid layering wetter toppings on first. This is how I do it to keep that crust as crispy as possible.
First and foremost, you don’t need any sauce. Trust me! Start by laying thin slices of mozzarella cheese directly onto the tortilla. Next, layer on the turkey. As you can see, I used only turkey breast meat that I had cubed. You can shred the meat if you prefer.
Next, I added the stuffing. Unlike most stuffing recipes, which uses a finer bread crumb, my stuffing recipe is prepared with a baguette. Any stuffing will do just fine, I just wanted to point out that the cubed bread you see on my pizza is my Baguette Stuffing with Swiss Chard and Caramelized Onions. I told you my toppings had a lot of flavour!
Lastly, I dolloped on small amounts of cranberry sauce. I use cranberry sauce with whole cranberries. I do not use jellied cranberry sauce, which is smooth. The jellied sauce will work, but may run a little bit when baked.
WHEN IT ALL COMES TOGETHER
After your pizza is baked, let it sit for just a minute or two before you slice it. It will be very hot! As much as I love a gooey cheese pull, in the case of this pizza, it’s best to avoid it. The toppings sit on top of the cheese and are not necessarily held into place by the cheese. Letting the pizza sit for a minute or two will ensure the toppings stay put!
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Turkey and Stuffing Tortilla Pizza
- 2 large flour tortillas (10 inches)
- 12 ounces mozzarella cheese, thinly sliced (340 grams)
- 1 cup leftover stuffing
- 1 cup leftover turkey, diced
- 1/2 cup cranberry sauce
- parsley for garnish
- Preheat oven to 450°F.
- Lay tortillas onto a baking sheet. Do not overlap the tortillas. If you need to use two baking sheets to prevent the tortillas from touching, please do so.
- Evenly distribute the mozzarella over the tortillas. Keep the cheese at least 1/2" away from the edge of the tortillas.
- Next, add the turkey, followed by the stuffing.
- Using a teaspoon, drop small dollops of the cranberry sauce randomly over the top of both tortillas.
- Bake for 7-8 minutes or until tortilla is crisp.
- Remove from oven and allow to cool for 1-2 minutes. Slice and enjoy.
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