Roasted Turkey and Prosciutto Pizza with Crispy Brown Butter Sage
Serves: 4 to 6
Use up those Thanksgiving leftovers on this easy, delicious flat bread pizza!
  • 6 flat breads (like La Brea Bakery naan flat breads - about 10" by 5")
  • approximately 2 cups roasted turkey, chopped
  • 1 tablespoon balsamic vinegar
  • 1½ cups marinara sauce
  • ¾ cup shredded fontina cheese
  • ¾ cup shredded provolone (or pizza blend) cheese
  • ¼ cup freshly grated Parmigiano Reggiano
  • 3 ounces thinly sliced prosciutto
  • 2 tablespoons butter
  • 15 to 20 fresh sage leaves
  • Black Pepper
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place flat breads on 2 large baking sheets. Spread sauce over the crusts, sprinkle with fontina.
  3. Toss the chopped turkey with the balsamic vinegar, then sprinkle it evenly over the flat breads. Top with shredded provolone and parmesan.
  4. Bake each sheet pan separately for 9 to 10 minutes each, or until cheese is melted and begins to brown just slightly.
  5. While pizza is cooking, melt the butter in a cast iron skillet over medium heat. Add the sage and fry until the butter is browned and the sage is crispy. Remove sage to a paper towel lined plate.
  6. Remove pizza from oven and top with prosciutto and crispy sage. Sprinkle with freshly ground black pepper and enjoy!
Recipe by Some the Wiser at