Take a risk and try my Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

Roasted Turkey, Cheddar, Horseradish, Cranberry, Spinach Pizza

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1 lb. Pizza dough

2 cups roasted Turkey, cubed

1 1/2  tablespoons prepared horseradish

4 oz. mascarpone

1 tablespoon spicy brown mustard

6 oz. white cheddar cheese, grated

8 oz. whole cranberry sauce

1 cup baby spinach

3 green onions, thinly sliced

Preheat oven to 400 degrees with pizza stone inside oven.

Roll out the pizza dough to desired thickness. In a small bowl combine the horseradish, mascarpone and mustard; stir until well combined. Spread this mixture over the pizza dough. Spread the cranberry sauce over the top of the horseradish mixture. Sprinkle the turkey evenly over the top; then sprinkle the grated white cheddar evenly over the pizza. Sprinkle the sliced green onions over the top. Bake in preheated oven for about 20 minutes or until the crust is golden and bubbly. Remove from oven and sprinkle the baby spinach over the top.

Chili Verde Pizza on Roasted Garlic Crust

Chili Verde Pizza on Roasted Garlic Crust

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Bread Machine Roasted Garlic  Crust:

2 cups beer

6 cups flour

2 tsp. salt

4 tablespoons olive oil

2 tablespoons sugar

1 head roasted garlic, pulp squeezed out

4 tsp. instant yeast

Place the beer, roasted garlic, and salt in the bread machine first followed by the flour then sugar and yeast. Set on dough function. Bake at 450 degrees for 15 minutes when topped with chili verde.

Chili Verde Sauce:

3/4 lb. pork tender loin

2 Tablespoons olive oil

3/4 lb. tomatillos

1 head roasted garlic, pulp squeezed out

1(4oz. ) can diced green chilies

1 yellow onion, diced

1 poblano, stemmed, seeded, diced

1-2 jalapenos, to taste. Seeded and diced

1 green bell pepper, seeded, julienned

1 1/2 tsp. oregano

1 tsp. cumin

1 tablespoon coriander seeds, crushed and soaked in water for 15 minutes , then drained

Salt and pepper, to taste

8 oz. shredded Queso Fresco

1/4 cup fresh cilantro, chopped

In a oven set at 375 degrees, roast the tomatillos until caramelized. Remove from oven and set aside.

Cut the tender loin in small pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a pot with heavy bottom. Brown the pork in batches until nearly cooked through. Remove from pot and set aside. Add the remaining tablespoon olive oil; stir in the onions and saute until fragrant. Add the roasted tomatillos,roasted garlic, pepper, chilies and spices. Cook over medium heat until fragrant and add back the meat. Simmer until pork is cook through and the flavors have married. Add salt and pepper, to taste.  Remove from heat and allow to cool enough to handle.

Divide the dough into 2 pieces. Roll out each piece. Divide the chili verde mixture between the crusts.  Divide the shredded cheese equally among the two pizzas. Brush the outside edge of the crust with olive oil. Bake in preheated oven for 12-15 minutes preferably on a pizza stone, until crust is golden and cheese is melted. Remove from oven and sprinkle with fresh cilantro.