Cranberry Chipotle BBQ Chicken Pizza: Leftover cranberry sauce is transformed into the perfect sweet and spicy base for a BBQ chicken (or turkey) pizza.
Pizza is a Friday night tradition in our house. We aren’t talking delivery, we are talking creative homemade pizzas. We love Taco Pizza, Cubano Pizza, Florentine Pizza, and Buffalo Chicken Pizza, just to name a few.
To me pizza is a fabulous way to repurpose leftovers. You can take a little bit of leftovers and transform them into a filling and fun dinner for your family.
And with Thanksgiving being on a Thursday and pizza night being on a Friday, a leftover Thanksgiving pizza just makes sense.
And my spin on a BBQ Chicken Pizza, is the ULTIMATE way to recreate leftovers!
Cranberry Chipotle BBQ Chicken (or Turkey) Pizza
I start by mixing my favorite barbecue sauce and a chipotle pepper with my leftover cranberry sauce for a spicy and tangy, yet slightly sweet base for your pizza.
- 1 Pizza Dough
- 1¼ cup warm water
- 2 teaspoons yeast
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1½ teaspoons salt
- 3½ cups whole white wheat flour
- ¼ cup leftover cranberry sauce
- ¼ cup barbecue sauce
- 1 tablespoon chipolte in adobe sauce
- 1 cup leftoverdiced chicken or turkey
- 2 cups shredded sharp cheddar cheese
- Prepare the pizza dough.
- Mix the water with yeast and let sit for 5 minutes.
- Add in the oil and honey and stir well. Combine the dry ingredients in large bowl mix in the water mixture. Stir until combined. Knead by hand for 5-10 minutes or until dough is smooth, or use a stand mixer with hook attachment for 3-5 minutes.
- Let dough rest 15-30 minutes.
- In the meantime, combine cranberry sauce, barbecue sauce, and chipolte together in saucepan. Bring to a boil and simmer for 5-10 minutes.
- Preheat oven to 425 degrees.
- Roll out dough and then top with cranberry barbecue sauce, leftover meat and finally cheese.
- Bake for 15-18 minutes or until cheese is melted and bottom of crust is browned.
- You can use store bought pizza dough in place of homemade dough.
- If you don’t have leftover cranberry sauce, combine 1/2 cup fresh cranberries, 1/2 cup tomato sauce, 1/4 cup maple syrup, 1 teaspoon salt,1 teaspoon chili powder, 1 teaspoon paprika and 1 tablespoon Chipolte sauce and bring to a boil. Reduce and cook for 20 minutes, or until reduced. Or use 1/2 cup cranberries and 1 tablespoon maple syrup with favorite BBQ sauce.
For more anything but boring ways to recreate your Thanksgiving Leftovers, check out these recipes:
- Country Skillet Breakfast by The Freshman Cook
- Mashed Potato Craisin Bread by Baking Sense
- Sweet Potato Casserole Waffles by Sew You Think You Can Cook
- Chocolate Pumpkin Brownies by NinjaBaker.com
- ‘Australian Pie’ – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
- Brie Cranberry Turkey Quesadillas by Food Lust People Love
- Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
- Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
- Cranberry Pork Tenderloin by The Crumby Cupcake
- Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
- Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
- Leftover Turkey Noodle Casserole by Cricket’s Confections
- Leftover Turkey Pasta with Mushrooms by Cooking Chat
- Turkey Alfredo Stuffed Shells by Palatable Pastime
- Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
- Turkey Glass Noodle Salad by Sunday Supper Movement
- Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
- Turkey Pot Pie Casserole by Cosmopolitan Cornbread
- Turkey Shepard’s Pie by Monica’s Table
- Baked Mashed Potato Pancakes by Pies and Plots
- Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks
- Arroz Caldo with Turkey by Asian In America
- Bacon Egg Potato and Turkey Soup by Family Foodie
- Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
- Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?
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