Somethings are worth the wait, like this Turkey Provolone Pizza with Pesto Aioli. Costco can be a struggle for sure. But what makes it all worth while is at the end they have extremely attractive food offerings when you emerge from the longest line you’ve been in for some time. Suspiciously affordable, and suspiciously super tasty, this Turkey Provolone Pizza checks both those boxes and is inspired by the classic Costco turkey provolone sandwich.

Thick slices of cooked turkey meat with mozzarella and provolone, cheesy is an understatement. Because this thing is a cheese bomb. Juicy tomato slices and red onions cooked to perfection, adds a nice touch of freshness. And have you tried the pesto aioli, damn that’s good. The bonus here is that there’s no waiting in line for this pizza, and you can eat it all if ya want!

TOPPINGS

Turkey | Provolone Cheese | Mozzarella Cheese | Pesto Aioli | Tomato | Onion

Print Recipe

5 from 4 votes

Turkey Provolone Pizza with Pesto Aioli

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."

Prep Time1 hr

Cook Time10 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: American

Keyword: Turkey Provolone

Servings: slices

Calories: 459kcal

Cost: $5-10

Equipment

BAKING STEEL
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN

Ingredients

TOPPINGS

1½ cups Cooked turkey meat 350g
2 cups Mozzarella cheese
9 slices Provolone cheese
1 cup Pesto aioli instructions below*
1 cup Tomatoes
¼ cup Red onion

WILD DOUGH

2 cups Sourdough starter active
1 cup Bread flour
1 tsp Salt

PESTO AIOLI*

½ cup Pesto
½ cup Mayonnaise

Instructions

WILD DOUGH (1 hour)

Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for 30 seconds.
Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees F° after you finish making your pizza dough)

PESTO AIOLI*

Mix pesto and mayonnaise together, reserve 1 cup.

PIZZA

Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella. Slice tomato and onion.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add pesto aioli, mozzarella, turkey, provolone, tomatoes and onions . Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550 degrees F° for 8-10 minutes. Let cool 5 minutes then slice it up!

Video

Nutrition

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Happy Thanksgiving everyone! Today we’re keeping things legit, 2 legit actually, with this Thanksgiving Turkey Pizza. What are the most important parts of a Thanksgiving dinner you may be thinking? Well we got that covered, literally its covering the entire pizza.

Beautifully cooked turkey, a nice buttery vegetable medley, you better believe we got the stuffing; stovetop, and you can’t forget that turkey gravy. But wait that’s not all!…. it should go without saying but just incase it doesn’t, add some of that sweet, sweet cranberry sauce on top. Boom – Thanksgiving Turkey Pizza!

TOPPINGS

Turkey | Stuffing | Brussel Sprouts | Carrots | Green Beans | Mozzarella Cheese | Cranberry Sauce | Turkey Gravy

Vegetable medley (brussel sprouts, carrots and green beans)

Print Recipe

5 from 4 votes

Thanksgiving Turkey Pizza

"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."

Prep Time1 hr

Cook Time3 hrs

Resting Time1 hr

Total Time4 hrs

Course: Main Course

Cuisine: American

Keyword: Thanksgiving Turkey

Servings: slices

Calories: 333kcal

Cost: $5-10

Equipment

BAKING STEEL
LARGE COOKING PAN
PIZZA CUTTERS
PIZZA PEEL
ROLLING PIN
VEGETABLE STEAMER

Ingredients

TOPPINGS

2 cups Turkey instructions below
2 cups Mozzarella cheese grated
1 cup Vegetable medley instructions below
½ cup Stovetop stuffing instructions below
½ cup Turkey gravy instructions below
8 tbsp Cranberry sauce

WILD PIZZA DOUGH

2 cups Sourdough starter active
1 cup Bread flour
1 tsp Salt

TURKEY

1 13 lb Turkey
1 cup Butter
2-3 tbsp Salt
1 tbsp Pepper ground

VEGETABLE MEDLEY

12 Green beans chopped
8 Brussel sprouts quartered
1 Carrot diced
1 tbsp Butter
½ tsp Salt
¼ tsp Pepper

STOVETOP STUFFING

1 box Stovetop stuffing
2 tbsp Butter
1 cup Water

TURKEY GRAVY

1 cup Turkey drippings
¼ cup Water cold
1 tbsp Cornstarch

Instructions

WILD PIZZA DOUGH (1 hour)

Make your dough by mixing the sourdough starter, bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky) and salt together. Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees F° after you finish making your pizza dough).

TURKEY

Defrost and pat dry turkey. Remove giblets and neck. In large cooking pan, butter up the bird, inside and out. Season with salt and pepper. Bake @ 350° F. 13 minute per pound (13 lb. turkey will take approx. 2 hr. 45min.). Remove from oven, ensure internal temperature is 165° F. and let rest covered 30-60 minutes.
Carefully remove turkey from pan and place on cutting board. Carve off a few pieces of breast meat, and remove pone of the turkey legs. Remove meat from turkey leg and chop with breast meat. Set aside 2 cups of chopped turkey.

VEGETABLE MEDLEY

Wash carrot, brussel sprouts and green beans. Peel carrot and dice. Remove ends from green beans and chop. Trim the bottoms of the brussel sprouts and quarter.
Add vegetables to a steamer, add 1 tbsp. water, cover with lid and microwave 3 minutes. Carefully remove steamer from microwave. Carefully remove lid and add butter, salt and pepper. Close lid a couple minutes to allow butter to melt, then remove lid and mix well. Reserve 1 cup of vegetable medley.

STOVETOP STUFFING

In large saucepan, heat 2 tbsp. of butter and 1 cup water to boil. Add stovetop stuffing mix and turn off heat. Cover for 5 minutes. Remove cover and fluff with a fork. Reserve 1/2 cup stuffing.

TURKEY GRAVY

In a large sauce pan, strain 1 cup turkey drippings from roasting pan. Turn on heat to medium and bring to a boil.
In a small bowl mix 1 tbsp. cornstarch with cold water. Mix well. Add to turkey drippings.
Reduce gravy on medium heat until desired consistency, remove from heat and let cool. Reserve 1/2 cup of turkey gravy.

PIZZA

Preheat oven to 550 degrees F° with baking steel or pizza stone inside the oven for 1 hour.
Grate mozzarella cheese.
Flour surface and roll out the dough, flour lightly as needed. Put a floured pizza peel underneath the dough.
Add gravy, mozzarella cheese, stuffing, vegetable medley and turkey. Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550° F. for 8-10 minutes.
Remove pizza from oven and let cool for 5 minutes. Slice it up, then add 1 tbsp. of cranberry sauce to each slice.