Use up your leftover holiday turkey or chicken breasts in this flavorful whole wheat pizza made with little potatoes!
- Baking sheet
- 1/2 lb any flavor Roast or Grill Ready Little Potatoes
- 2 Tbsp olive oil
- 1 lb whole wheat pizza dough
- 1/2 cup muhammara (hot pepper spread)
- 4 oz turkey or chicken breast, cut into bite-sized pieces
- 3 oz mozzarella cheese
- 1 oz Parmesan cheese
- 3 Tbsp flat leaf parsley, minced
Preheat the oven to 450 °F. Toss the potatoes with the olive oil and seasoning packet (follow the package instructions). Cook until the potatoes are tender and starting to brown, about 30 minutes.
Let the potatoes cool slightly, then thinly slice half of the potatoes. Reserve the rest for another use.
Increase the oven temperature to 500 °F. Place a pizza stone in the oven and preheat for 15 minutes. Alternatively, use a baking sheet to bake the pizza (do no preheat it).
On a lightly floured surface, roll out the pizza dough until it is about 14 inches in diameter. Transfer the dough to a pizza peel covered with cornmeal (or to a baking sheet). Spread the muhammara sauce evenly on the dough.
Arrange the potatoes on top of the muhammara sauce. Top with the turkey (or chicken), mozzarella and Parmesan.
Transfer the pizza to the baking stone. Bake until the cheese is melted and the crust is golden brown, 7 to 8 minutes.
Let the pizza rest for five minutes. Garnish with parsley. Cut into eight wedges and serve.