Turkey Cranberry Prosciutto Pizza (AIP, Paleo)
Created by: Joanna Smith
Serves: 4-6
- 1 onion
- 1 tablespoon coconut oil
- 3 cups shredded brussels sprouts
- 1-8 ounce pack of sliced mushrooms
- 1 tablespoon minced garlic
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon sea salt
- 2 cups cooked shredded turkey or chicken
- 4 ounces prosciutto ham
- ½ cup Cranberry Orange Sauce
- 1 cup canned pumpkin
- ½ cup full-fat coconut milk
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh chopped sage
- 1 teaspoon fresh chopped rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- ¼ teaspoon sea salt, or to taste
- Preheat oven to 450 and follow instructions for making the Paleo Plantain Pizza Crust.
- While pizza crust is baking, slice onion, then sauté in a large skillet with coconut oil for 5 minutes over medium heat, until lightly browned and softened.
- Add in garlic, mushrooms, and brussels sprouts, and sauté for another 5 minutes. Set aside.
- Stir together the sauce ingredients in a saucepan over low heat, until warmed through and combined. Set aside.
- Warm up shredded turkey and cranberry sauce in microwave until slightly warm. Set aside.
- Once pizza crust is pre-baked, spread pumpkin sage pizza sauce over top.
- Next, add the brussels sprouts mixture and spread evenly on the pizza.
- Sprinkle shredded turkey onto the pizza, followed by pieces of prosciutto.
- Bake pizza at 450 degrees for an additional 8-10 minutes, until prosciutto is crisp.
- Top pizza with warmed Cranberry Orange Sauce.
~You can sub any cranberry sauce in for this pizza, but if you want an AIP/sugar-free version, try my recipe!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/turkey-cranberry-prosciutto-pizza/
3.5.3226