2Tbspcarrot, thinly sliced or diced, roughly 1 whole carrot
1-2Tbsppeas, leftover or canned
2Tbspcorn, leftover or canned
1/3CParmesan cheese, finely grated
1Cwhole milk mozzarella, freshly shredded
1/2Cextra sharp cheddar cheese, freshly shredded
Green onions, chopped, optional
ground black pepper
Instructions
Heat water to 115°F. Combine water with yeast and sugar. Allow mixture to proof for 5-10 minutes.
In a large bowl or stand mixer, combine flour and salt. With mixer running, add yeast mixture, followed by olive oil. Mix until dough just comes together. Knead by hand if necessary. Additional flour can be added a small spoonful at a time if dough is sticky. Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location for roughly one hour or until doubled in size.
Prepare sauce. In a small saucepan over medium heat, melt butter. Mix in chicken broth. Sprinkle with flour and spices. Whisk to combine. Continue gently whisking until mixture thickens, roughly 5-10 minutes. Transfer to a small bowl, pressing plastic wrap to the surface. Set aside.
Preheat oven to 425°F. Lightly grease a baking sheet with olive oil. Shape dough to desired size and shape. Spread spoonfuls of sauce over the dough. Sprinkle with Parmesan cheese. Top off with vegetables and turkey. Sprinkle with mozzarella and cheddar cheese. Sprinkle with ground black pepper.
Bake for 18-22 minutes or until desired crispness is reached.
If desired, top off with chopped green onions.
Serve warm.
Notes
Recipe makes 1: 10-inch pizzaSauce makes enough for 2-3 pizzasAn original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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