Turkey, green olives and feta cheese combined with pesto in a rolled pizza
I knew when I made these pizzas that I wanted to do a Leftover Remake using turkey. I just didn't have any turkey to try it with! Then we celebrated Thanksgiving, I got some turkey leftovers to work with, and I could make this vision a reality. Turkey, pesto from the freezer stash, green olives, feta cheese . . . sounds like a winning combination.
Then my spouse asked for a Nic-o-boli for his birthday, and I veered off into a different direction. What if I took that topping combination I'd envisioned, and stuffed it into a rolled pizza?
We all agreed it worked great. If you have leftover turkey meat, and you've put up your pesto (or have a jar in the fridge) try this FFF-a-boli. It's delicious (and what I'd be making for Friday Night Pizza Night the day after Thanksgiving if I wasn't a food blogger who has been inspired by this)!
Turkey Pesto Olive Feta Farm Fresh Feasts-a-boli
2 cups cooked turkey meat, chopped or torn into small pieces
1/4 to 1/3 cup (or 2-3 cubes) prepared pesto (how I put mine up here, if you missed it up there ;)
1/2 cup chopped green olives
1/2 cup crumbled feta cheese
1 pound pizza dough (see my Pizza Primer here)
1 cup shredded fontina cheese
Preheat oven to 400 degrees Fahrenheit. If you have a pizza stone that lives somewhere other than your oven, place it in the oven now to preheat as well. Then don't take it out! If you don't have a stone, a cookie sheet will do. If you don't have a cookie sheet, God bless you. Ack! Christmas carols on the brain!
In a large bowl thoroughly combine turkey, pesto, olives and feta. Set aside. For complete 'how to do the kitchen gymnastics for a rolled pizza' check here.
On an oiled piece of parchment, roll the dough into a nice rectangle. Spread the filling over the middle third. Top with fontina cheese. Fold each side over the center in turn, using the parchment paper as your friend and helper. Pinch the ends together, flip it over (told you there'd be gymnastics), and brush the top with olive oil. Stab it a couple of times to create vent holes. Bake (on the parchment) 25 minutes. Shake the 'boli off the parchment and bake, directly on the stone or sheet, an additional 5-10 minutes until the crust is nicely browned. Cool a bit on a rack and serve in slices. It's Pizza Night--and you're eating a taste dramatically different than the original parts. Score! Unless your Thanksgiving turkey is surrounded by pesto, green olives, and feta, which is an intriguing nontraditional direction . . .
One more for the road--how easy is this? Your leftovers are in a bag in the fridge. Just shake a couple of cubes of pesto on top and let them thaw/marinate together!
This post is shared on From the Farm Blog Hop, Clever Chicks Blog Hop, Tasty Tuesdays, the 60 week old Wednesday Fresh Foods Link Up, the 44 week old What's Cookin' Wednesday