© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c Bread Flour, Plus More For Dusting
1/2 tsp Salt
1/3 c Warm Water, Plus More As Needed
1 tsp Extra-Virgin Olive Oil
2 tbsp Extra-Virgin Olive Oil, DIVIDED
2 Medium-Large Onions, Thinly Sliced
1/2 c Apple Butter
3 Large Leaves) 3 c Chopped Kale (From About
Salt And Freshly Ground Black Pepper To Taste
2 (6-oz) Links SMOKED TURKEY SAUSAGE, Fully Cooked And Thinly Sliced
2 oz Parmigiano-Reggiano Cheese, Shaved In Thin Slices With A Vegetable Peeler
PIZZA DOUGH: Line a 12-13 inch rimmed pizza pan with parchment paper or a silicone mat.
Combine flour and salt in the bowl of a food processor; pulse to mix well.
Combine water and oil in a measuring cup. Add liquids to the flour mixture and pulse until a soft ball of dough forms. If the dough is too stiff (a hard-clay texture), add a tablespoon of warm water; pulse or process for about 15 seconds, until the dough is well kneaded.
With floured hands, transfer the dough to a lightly floured work surface. Roll out dough to fit the pizza pan, dusting work surface with flour as needed to keep dough from sticking. Place dough the prepared pizza pan.
SAUSAGE TOPPING: Preheat oven to 500 degrees F.
Heat 1-1/2 tablespoons oil in a large skillet over medium-high heat until oil is almost smoking. Add sliced onions and cook 8-10 minutes, stirring occasionally as they begin to brown.
ASSEMBLY: Meanwhile, spread the pizza dough evenly with apple butter.
Toss kale with the remaining 1/2 tablespoon oil and season lightly with salt and pepper.
Top flatbread dough with caramelized onions, spreading evenly. Finally, layer with kale and turkey sausage slices.
Bake 10-12 minutes, until the pizza is brown in spots. Remove from oven and scatter cheese over the top. Serve hot.