21
Oct

Pumpkin Turkey Flatbread Pizza

I know what you’re thinking – it’s a little too early for turkey leftover recipes. In that case, file this one away for the day after Thanksgiving, or the day after the day after, when you’ve already had your gobble gobble sandwich and want something different. Or, if you’re like me and won’t get the chance to roast a bird on Turkey Day, go ahead and make a turkey anytime you like just to savor the best part: leftovers!

I must say, I was pretty thrilled when my mother-in-law hosted us for the Jewish holiday of Sukkot a few weeks ago and announced she was making turkey. I was even more happy when there was plenty leftover that she let us take home. After eating two roasted turkey wraps in a row, I realized I was hogging the poultry and that I’d better make something for dinner with it so that my husband could enjoy it too. I thought about making a healthier pot pie of some sort, but I didn’t have all the vegetables I’d want to use. However I did have pumpkin puree and dried porcini mushrooms. And low-carb lavash wraps which make a terrific healthy pizza crust.
For the “sauce” I made a spiced pumpkin puree with nutmeg, cinnamon and a dash of cayenne. It was topped with sweet slightly caramelized onions, earthy mushrooms, hearty turkey and sharp cheddar for contrast. (I think smoked gouda would have been a great choice too.) A sprinkling of sage brought all of the delicious fall flavors together. This was definitely one of my favorite pizza combinations – so much that I will very likely be roasting my own turkey sometime soon, for the bonus of having leftovers.
Pumpkin-Turkey Flatbread Pizza
Printable Recipe

2 low-carb lavash wraps
1/2 oz dried porcini mushrooms
1 tsp olive oil
1 cup thinly sliced onion (about 100g)
freshly ground salt & pepper
2 cloves of garlic, minced
1/2 cup pumpkin puree
dash of nutmeg and/or cinnamon
dash of cayenne
6oz shredded cooked turkey breast
2oz grated sharp cheddar cheese
chopped fresh sage

Soak the mushrooms in boiling water for 15 minutes. Drain and reserve the soaking liquid.

Meanwhile, preheat oven to 400ºF. Heat olive oil in a skillet over medium heat, and cook the onions for about 10 minutes, until softened. Season with salt and pepper, and remove from skillet. Add the garlic to the skillet, cook for 30 seconds, and then remove from heat. Add the pumpkin and seasonings, and a splash of the soaking liquid from the mushrooms to thin it out a bit.

Place the lavash wraps on baking sheets. Layer the pumpkin mixture, sliced onions, mushrooms, turkey, and cheese on top of the wraps. Bake for about 10-12 minutes, until base is crispy and cheese is melted. Garnish with sage before serving.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 405.0
Total Fat: 17.9 g
Cholesterol: 73.0 mg
Sodium: 1,082.1 mg
Total Carbs: 26.8 g
Dietary Fiber: 10.0 g
Protein: 43.3 g
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3 Responses to “Pumpkin Turkey Flatbread Pizza”

  1. 1

    Jen — October 21, 2009 @ 3:37 pm Reply

    You really are the pumpkin princess. I would have never thought to combine these flavors

  2. 2

    Stephanie — October 21, 2009 @ 4:05 pm Reply

    This sounds phenomonal!!! I am so making this with turkey leftovers, or I might just have to roast a turkey before then because I don't know if I can wait that long:) Amazing job! You are so creative!!

  3. 3

    Kevin — October 25, 2009 @ 2:52 pm Reply

    What a tasty seasonal pizza!

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