It’s obvious that we like to upcycle, reuse, and make sure nothing goes to waste. Especially when it comes to delicious Thanksgiving food! That’s just sinful. Not only did we round up an assortment of thanksgiving leftover inspired recipes, we also put a twist on a grilled cheese and tomato soup with T-day in mind. Next up, a crispy flatbread with our leftovers from our 2 hour Turkey meal that’s simple and delicious enough to even make all year round.
-leftover green beans with balsamic vinaigrette
-1 large sweet potato
-1/2 cup cranberry sauce (we used our leftover cranberry sauce)
-2 tb butter
-2 tb heavy cream (not pictured)
-salt to taste
-premade pillsbury pizza crust dough
Preheat the oven to high for broiling.
Put the green beans on a foil-lined baking sheet, and broil for 8-10 minutes, or until the tops are dark brown.
Our broiler only took about 8 minutes. Remove from oven when they are nicely browned and set aside.
Next, prep the mashed sweet potato. Prepare a large pot of salted water to boil the potatoes. Wash the potato and peel the skin. Chop into large chunks. Boil the potatoes until they are easily pierced with a toothpick. This may take awhile, at least 10-15 minutes. When the sweet potato is done boiling, remove from heat and put in a small, heavy bottomed saucepan. Simmer the mashed potatoes at medium-low heat, periodically mashing with a wooden spoon. Slowly add the cream. Keep mashing till the sweet potatoes look mostly done. Add some salt to taste. This takes about 10 minutes.
We like texture in our food, so we kept the mashed sweet potato a little chunky. Next, preheat the oven to 400 degrees.
Prep the pizza crust by rolling out and preparing the dough as per the instructions on the label, including pre-baking the dough.
After the dough is done pre-baking, time to assemble the pizza! We put a thin layer of sweet potato mash, then green beans, turkey, and topped off with cranberries. Of course, you can layer according to your personal preferences. This year, we’re thankful for pre-made pizza dough ;). Pop into the oven for another 10 minutes (as per the Pillsbury instructions).
Yum! The sweet potato pairs really well with the balsamic roasted green beans, while the cranberry sauce adds a bright burst of citrus.
The great part about this recipe is that you can really use any toppings for your flatbread! If you have some brussel sprouts or broccoli left over from dinner, toss ’em in too!