By Angela Denstad Stigeler
If you’ve got a little turkey hanging around that doesn’t dare show itself at the table (once again) as is, consider offering it a convincing disguise. And by all means, distance it from any semblance of stuffing; Thanksgiving was last week, after all, and what your bird now needs to go out in style is a little kick, a little crunch, and some bold flavors you’d never associate with pilgrims. Enter my Buffalo Turkey Flatbread. With all the sass of the barfly favorite, this fun little flatbread classes up the classic and gives your leftovers wings.
Although I list the recipe for making the flatbread from scratch, you can easily substitute half a pound of thawed store-bought bread or pizza dough. In fact, if this recipe sounds to you a lot like pizza, it’s all part of the disguise.
Buffalo Turkey Flatbread
1 cup bread flour
¼ teaspoon salt
½ teaspoon instant dry yeast
1 tablespoon olive oil
1/3 cup warm water
2 tablespoons olive oil
2 tablespoons butter, melted
¼ cup Frank’s Hot Sauce
½ cup shredded Monterey Jack cheese
1 cup shredded cooked turkey or chicken
¼ cup crumbled blue cheese
½ cup celery leaves and stalk, very finely sliced
Whisk together the flour, salt and yeast. Stir in the olive oil, then the water and knead the mixture into a smooth dough, adding additional water or flour as necessary. Turn the dough out onto a lightly floured surface and continue to knead until smooth and elastic, about 5 minutes. Shape into a ball, place in an oiled bowl, cover and let rise until doubled, about an hour.
Place a baking stone on the bottom rack and preheat the oven to 450 degrees. Line a large baking sheet with parchment paper, divide the dough in half and form into balls. Cover the dough with a damp kitchen towel and let rise another 30 minutes.
Working with one piece of dough at a time, coat it all around with a tablespoon of olive oil. Flatten and stretch the dough into a long, thin rectangle, about 12 by 4 inches.
Stir together the melted butter and hot sauce and brush over both crusts. Sprinkle the Monterey Jack cheese and shredded turkey evenly over the sauce. Bake until crispy and browned, 10-12 minutes. Sprinkle the celery and blue cheese over both, cut into squares and serve hot.