Rosamondford Turkey Farm

Hot and Spicy Turkey Pizza

turkey pizza

Makes 2 large pizzas or 20 individual canapé pizzas.

Topping ingredients:

  • 250g leftover Totally Traditional Turkey, skinned and chopped
  • 20 slices chorizo, thinly sliced
  • 1 small yellow pepper, deseeded and cut into small chunks
  • 10 stoned black olives
  • 1 green chilli, deseeded and finely sliced
  • 20 fresh basil leaves
  • 225g good quality mozzarella
  • 2 tbsp olive oil
  • sea salt and black pepper

Pizza base ingredients:

  • 350g strong white flour plus extra for kneading
  • Sea salt
  • 2 tsp easy blend dried yeast
  • 2 tbsp olive oil
  • 1 tsp clear honey
  • 220ml lukewarm water

Tomato sauce ingredients:

  • 2 tbsp olive oil
  • 2 cloves of garlic, peeled and crushed
  • 2 x 400g tins whole plum tomatoes
  • Basil leaves, roughly torn
  • Sea salt and black pepper

Per large pizza / 10 mini pizzas:

  • 1,658 calories
  • 77.9g fat
  • 27.3g saturates
  • 21.7g sugars
  • 4.4g salt


Preheat oven to 220°C / 430°F / gas mark 7.

To make the pizza bases; Sift the flour, salt and yeast into a bowl, make a well in the centre and add the oil. Mix the honey into the lukewarm water, pour the water into the well and mix into a dough, add a little more water if there are any dry bits left in the bowl. Knead the dough on a lightly floured surface for 5 minutes until it starts to become smooth and shiny. Place the dough in a clean, lightly oiled bowl and cover with cling film. Leave in a warm place to rise for about one hour, until doubled in size.

To prepare the tomato sauce; heat the oil in a frying pan, add the garlic and fry for 30 seconds. Add the tomatoes and basil, season well with sea salt and black pepper and simmer for 10 minutes on a low heat. The sauce needs to be thick enough to spread on the pizza bases. Remove from the heat and allow to cool.

Place the dough on a lightly floured surface and knead for a further minute to remove any large pockets of air. Divide the dough in half and roll each piece out in a circle that is approximately 25cm/10 inches in diameter. Finish stretching it with your hands, working from the centre to push the dough out; you want to achieve a thin based pizza with slightly raised edges.

Now carefully lift the pizza dough onto two lightly greased baking sheets. Spread with the tomato sauce leaving an edge and top the pizzas with cooked turkey, chorizo, yellow pepper, black olives and green chillies. Tear the mozzarella into pieces and scatter over the pizza with the basil leaves.

Drizzle with olive oil and bake in a pre-heated oven for 12-15 minutes until the crust is golden brown and the mozzarella is golden and bubbling.

Serve with extra basil leaves and crunchy green salad.

Tip: Do not use too much tomato sauce on the pizza; it will make the base go soggy, a thin layer will be sufficient. You can use bacon or ham instead of chorizo.