Pescatarian Classic Turkey Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm water (105–110°f / 40–43°c)
- 1 tsp granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp olive oil, plus more for the bowl
For the topping
- ¾ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp fennel seeds
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- ¾ cup pizza sauce or marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup green bell pepper, thinly sliced
- ⅓ cup red onion, thinly sliced
For serving
- 2 tbsp grated parmesan cheese (optional)
- fresh basil leaves (optional)
Instructions
- 1
In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and 1 tbsp olive oil, then stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 45–60 minutes, until roughly doubled in size.
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