Turkey Pot Pie Slab Pizza Recipe

Name: Turkey Pot Pie Slab Pizza
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 32 servings
Ingredients: 2 packages of 13.8 Oz pizza dough; 2 tablespoons butter; 2 tablespoons flour; 2/3 cup milk; 1 cup white cheddar, shredded; 8 slices smoked provolone; fresh thyme; 12 ounces frozen mixed vegetable, defrosted; 2 cups turkey, shredded; 1/4 cup swiss cheese, shredded; 1/3 cup cranberry white cheddar cheese

Ingredients

2 packages of 13.8 Oz pizza dough
2 tablespoons butter
2 tablespoons flour
2/3 cup milk
1 cup white cheddar, shredded
8 slices smoked provolone
fresh thyme
12 ounces frozen mixed vegetable, defrosted
2 cups turkey, shredded
1/4 cup swiss cheese, shredded
1/3 cup cranberry white cheddar cheese

	PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 32 servings

Instructions

Preheat oven to 350 degrees
Grease a 12 x 17" jelly roll pan with cooking spray.
With the cookie sheet facing you horizontally, roll out 1 pizza dough on the left hand side of the pan.
Roll the other dough out onto the right hand side of the pan.
Pinch the seams together, in the middle, and pushed the dough up the sides of the jelly roll pan.
Prick the entire dough with a fork.
Bake in the oven for 10 minutes.
Meanwhile, in a small sauce pan, melt butter.
When the butter has melted, add the flour and whisk until combined. Cook flour for 1 minute.
Gradually whisk in milk until you start to form a roux.
Add 1/2 cup white cheddar and continually whisk until combined. Add in the remaining white cheddar and whisk until smooth. Season with a little salt and pepper.
Remove pizza dough from oven and spread white cheddar sauce all over the top, leaving a 1/2 inch border. Sprinkle on a few thyme leaves.
Arrange slices of provolone on cheddar sauce.
Next, layer on your turkey and then top with vegetables.
Sprinkle on Swiss cheese and then cranberry white cheddar.
Bake in oven for 8-10 minutes or until the top and crust is nicely browned.
Top with additional thyme leaves, if desired.
Cut into 32 slices.