Use up your leftover holiday turkey or chicken breasts in this flavorful whole wheat pizza made with little potatoes!

15 mins
38 mins


  • 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


  • Step 1

    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.

  • Step 2

    Let the potatoes cool slightly, then thinly slice half of the potatoes. Reserve the rest for another use.

  • Step 3

    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).

  • Step 4

    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.

  • Step 5

    Arrange the potatoes on top of the muhammara sauce. Top with the turkey (or chicken), mozzarella and Parmesan.

  • Step 6

    Transfer the pizza to the baking stone. Bake until the cheese is melted and the crust is golden brown, 7 to 8 minutes.

  • Step 7

    Let the pizza rest for five minutes. Garnish with parsley. Cut into eight wedges and serve.