Ingredients:
1 pound store-bought pizza dough
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, thinly sliced
Salt and pepper
8 ounces pepper jack cheese, shredded
1/3 cup mayonnaise
2 cups shredded Butter-Basted Turkey meat
One 5-ounce bag baby spinach
Lemon wedges, for serving
Directions:
1. Position a rack in the lower half of the oven, place an inverted large baking sheet on the rack and preheat to 500°. Divide the pizza dough into 6 pieces and roll into balls; transfer to a lightly floured surface and cover with a towel.
2. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and golden, about 12 minutes.
3. Stretch the dough balls into 7-inch rounds. Brush each round with 1 teaspoon olive oil; place on 3 sheets of parchment paper.
Comments:
I altered the recipe a little bit. (What? I never do that...) I used chicken because, well, that's what I have. This was from the November issue and I guess you're supposed to use leftover turkey. I do have a turkey downstairs in the freezer, but since we didn't host the meal here, I had no leftovers. Also, I skipped the pizza dough fuss and just bought flatbread at the store. Much easier if you ask me. So, other than that I stuck to the plan. These were tasty - not too spicy.
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