Spatula Diaries: Repurposing Thanksgiving leftovers into garlicky turkey-arugula pizza

With all the work that goes into the average Thanksgiving dinner, it’s no wonder we collectively commit ourselves to thrifty repurposing the next day. Since the big meal, you’ve probably been making fast work of leftovers, converting your turkey carcass and leftover meat into everything from turkey bone gumbo to turkey banh mi sandwiches.

My Thanksgiving leftover strategy is to simply freeze leftover casseroles or dressings, unless they include oysters. I’m not a big fan of transforming casseroles into something else because, really, what’s the point of repurposing a dish that’s already a mushy amalgam? I generally focus on creative uses for the turkey itself, and this year, that means a turkey-inspired pizza.

I absolutely love pizza topped with peppery arugula tossed in olive oil, vinegar and fresh lemon juice. Local Meyer lemons are in season right now, and they are totally amazing. So, I’ve created a pizza that pairs leftover turkey with fresh arugula, which also happens to be in season. The sauce on this pizza is straight-up olive oil and fresh garlic, and the cheese is mozzarella. But feel free to play around with your own preferences. As for additional garnishes, I’ve used fresh grape tomatoes here, but dried cranberries also work well.

Here’s how:

Garlicky Turkey-Arugula Pizza

Servings: 2

1 12-inch pizza crust, homemade or store-bought, at room temperature
2 tablespoons olive oil, divided
1 garlic clove, minced
½ teaspoon dried oregano
½ cup shredded mozzarella
1 cup cooked diced or shredded turkey meat
2 cups arugula, washed, stemmed and torn into bite-sized pieces
1 teaspoon white wine vinegar
2 teaspoons fresh lemon juice
Kosher salt and fresh cracked black pepper
Sliced grape tomatoes or dried cranberries for garnish

Heat the oven to 450 degrees. If possible, assemble the pizza on a pizza stone. Top the crust with 1 tablespoon of the olive oil along with the minced garlic, oregano and Kosher salt to taste. Add the cheese and turkey. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the crust is firm. Remove the pizza from oven. In a medium bowl, combine the arugula, remaining tablespoon of olive oil, vinegar, lemon juice and salt and pepper to taste. Toss thoroughly and taste. Correct if necessary. Top the hot pizza with the arugula salad. Garnish with tomatoes or dried cranberries. Slice and serve.

Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.