If you're a fan of BBQ chicken Pizza, give this turkey alternative a try. Perfect for leftover turkey from Thanksgiving dinner. dough ingredients: 1 1/4 cups (300ml) warm water 1 teaspoon active dry yeast 1 teaspoon honey 1 1/2 teaspoons kosher or sea salt 3 1/3 cups (415g) flour topping ingredients: 1 cup BBQ sauce, or amount to preference about 1 cup cooked turkey pieces 1 cup grated smoked gouda cheese (or other preferred cheese) kosher or sea salt, to taste fresh cracked black pepper, to taste cornmeal for dusting peel extra-virgin olive oil, for brushing the crust Instructions: 1. Make ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no dry streaks of flour remain. 2. Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week. 3. When you are ready to make pizzas, preheat the oven to 550°F with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough. 4. Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy. 5. While the dough comes to room temperature and starts to come alive, prep the topping ingredients so they will be handy nearby after you stretch the dough. Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough. 6. When the dough feels soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations just inside the outer edge to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to flatten it, leaving the outer rim as untouched as possible. Gently push out to a circle 6 - 8 inches in diameter. 7. Resting the dough on the tops of your hands, rotate and circle the dough over the tops of your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. 8. Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking. 9. Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the turkey on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired. 10. Bake for 10-13 minutes or until the crust is golden or even slightly charred if you like. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza. Serve warm!