Re-heated Thanksgiving dinner can be anti climactic after the real deal. With this in mind, we turned it all into a pizza with the flavors of smoked maple wood.
Total Time: 90 minutes
For the dough
- 1 5 x 11″ Maple Plank
- 3/4 cup Warm Water (105°F-115°F)
- 1 packet Active Dry Yeast
- 1 tsp. Sugar
- 2 cups All-Purpose Flour
- 3/4 tsp. Salt
- 3 tbsp. Oil
For the toppings
- 1/2 cup Mashed Potato
- 3/4 cup Turkey, shredded
- 1/4 cup Gravy (check out our Smoked Gravy Recipe)
- 1/4 cup cooked vegetables like, Brussel Sprouts, Green Beans, Carrots etc.
- 2 tbsp. Cranberry Sauce
- 1/2 cup Monterey Jack Cheese, shredded
If preparing this on the grill, you can achieve a crisp blistered crust. Simply oil and place the formed dough straight on the grill for 1 minute before setting it on the plank and adding the toppings.
- Soak the plank in water for up to 1 hour and preheat the grill or oven to 400°F.
- Make the dough, add the water to a bowl and stir in the yeast, sprinkle on the sugar and let stand for 5 minutes. Add the flour, salt and oil, knead until smooth, about 10 minutes. If the dough is too sticky add a little more flour. Brush a bowl lightly with some oil, add the dough ball and cover with a towel, let rise in a warm area for an hour or until doubled in size.
- Oil one side of the plank. Lift the dough out of the bowl and roll or stretch it to fit on the oiled side of the plank. Cover as much of the plank as possible.
- Top with mashed potatoes, turkey, vegetables, stuffing, cranberry sauce and cover with shredded cheese.
- Cook until the edges are golden and the cheese is melted, about 20 minutes.
- To serve, drizzle with gravy and enjoy!