The central challenge of Thanksgiving is not so much preparing the holiday meal, but rather dealing with the aftermath. In our house we can handle leftovers about two times before something more creative has to be done to use up the rest. And this is how Pilgrim Pizza was conceived.
When I was running my bakery, we sold a lot of pizza dough. One year, I put this recipe out before Thanksgiving, and I pretty well couldn’t keep the dough in stock. Customers raved about the pizza, which is much more delicious than it sounds like it should be. You’ll have to trust me on this.
1 ball pizza dough
Leftover cranberry sauce
1 C canned corn
Leftover brussels sprouts, cut into fourths
2 C mild cheese, like Monterey Jack or Gouda
Preheat oven to 425. Roll out pizza dough to desired thinness. Spread cranberry sauce thinly over the dough. Top with remaining ingredients and bake for 20 minutes.