Step away from the leftover turkey boredom and say hello to a beautiful gourmet creation! This is one of our Chef's favorite ways to fill the appetizer tray with a celebration of opposites. This pizza has sweet apples and salty-savory pesto, chewy crust and crunchy pecans. It has the perfect balance of herbs and turkey. You'll love it! Plus, we use our organic bread flour so it's goodness stacked on top of goodness. The protein content of this flour will give you the perfect elasticity for a stretchy pizza dough in under an hour! Save this crust recipe, it will work for any pizza you want! You can't go wrong with that!
Baked Brie Turkey Pesto and Apple Pizza with Pecans
Dough:Organic Grains Bread Flour | 3 cups
Water| 1 1/4 cup
Red Star Rapid-Rise Yeast| 2 tsp.
Sea Salt| 1 tsp.
Dry Rosemary| 1 tsp.
Olive Oil| 2 Tbsp.
Prepared Basil Pesto| ½ cup
Turkey, cooked| 8 oz.
Green Apple, chopped| ½ cup
Brie Cheese, sliced| 8 oz.
Fresh Basil, chopped| 2 Tbsp.
Toasted Pecans| ¼ cup
Directions: In a medium bowl, combine the crust ingredients and knead for 3-4 minutes until smooth. Allow raising at room temperature, covered, about 30 minutes.
Roll out the dough into a 14-inch circle and transfer to a lightly oiled pizza stone. Spread the prepared pesto on the crust in a thin layer, leaving about an inch without sauce on the edge. Spread out the turkey over the sauce. Top with apples and brie cheese.
Allow rising about 20 minutes. Preheat oven to 425°F. Bake pizza 20-25 minutes until golden brown. Garnish with fresh basil and toasted pecans. Serve warm.