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Thanksgiving Pizzas Your Patrons Will Gobble Up

November 22 2017 by Luke Siedow

Thanksgiving Pizzas.jpgWith the average American packing in about 4,500 calories on Thanksgiving Day, it’s clear we can’t get enough of the holiday’s tastes and temptations.

Having turkey and all the trimmings may be tradition, but who says you have to serve it in a traditional way?

Put a twist on Turkey Day in your pizzeria! Pies topped with fall feast favorites are sure to intrigue and delight patrons, plus they give you the flexibility to bundle meal deals or offer per-slice specials. You’ll be thankful for the bottom line boost in your holiday sales!

Alive & Kickin’ Pizza Crust dough and crusts are the perfect foundations for the recipes we’re providing here as well as any on-trend pies you’re inspired to create.

All-In-One Thanksgiving Pizza

PREP TIME: 15 minutes

BAKE TIME: 20 minutes

YIELD: 6 servings

16" (25 oz.) Cobble Hill DeliCatezze Par-Baked Crust
2 T olive oil, divided
1-½ C fresh mushrooms, sliced
2 T minced garlic
1-½ C turkey gravy
2 C cooked turkey, chopped
1-½ C mashed potatoes
2 C mozzarella cheese, shredded
1/4 C  chopped fresh parsley
1/2 t garlic powder
1/4 t garlic salt


  1. Preheat oven to 425°F (218°C). Grease or flour a pizza pan.

  2. Place crust ungreased onto pizza pan.

  3. Heat 1-½ T olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender (5-10 minutes)

  4. Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza.

  5. Whisk remaining ½ T olive oil with garlic powder and garlic salt; brush over pizza crust.

  6. Bake until crust and cheese are golden brown (12-15 minutes). Cool for 3-5 minutes before serving.

Not-So-Traditional Turkey & Veggie Pizza

PREP TIME: 15 minutes

BAKE TIME: 25 minutes

YIELD: 8 servings

20 oz. turkey Italian sausage links
1 t olive oil
20 oz. Dough Shop® by A&K Foccacia Dough Ball
15 oz. pizza sauce
1 C red onion, sliced
1 can (14 oz.) water-packed artichoke hearts, rinsed, drained, and chopped
large tomatoes, sliced
8 oz. Italian cheese blend, shredded
optional your choice of vegetables


  1. In a large skillet, cook sausage in oil over medium heat for 8-10 minutes or until no longer pink. Cut into ¼-inch slices.
  2. Press proofed pizza dough into a greased 15” x 10” x 1” baking pan, building up edges slightly; seal seam. Dock dough thoroughly before baking. Bake at 400°F for 8 minutes or until lightly browned.

  3. Spread with pizza sauce. Top with sausage, onion, artichokes, and tomatoes. Sprinkle with cheese. Bake for 15-20 minutes or until crust is golden brown.

Sweet n’ Savory Onion & Date Flatbread

PREP TIME: 40 minutes

BAKE TIME: 20 minutes

YIELD: 8 servings

2 T olive oil
1 medium red onion, thinly sliced
1/8 t salt
6" x 12"  flatbread 
1-½ C (6 oz.) part-skim mozzarella cheese, shredded
1/4 t Italian seasoning
1 large navel orange, peeled, sectioned, and cut into ½-inch pieces
1/2 C dates, pitted
1/4 C feta cheese, crumbled

  1. Preheat broiler. In a large skillet, heat oil over medium heat. Add onion and salt. Cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally.

  2. Place flatbread on pizza pan, then slide directly onto oven rack. Sprinkle with mozzarella cheese. Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.

  3. Top with Italian seasoning, onion, orange, and dates. Sprinkle with feta cheese. Broil 2-3 minutes longer or until heated through.

At Alive & Kickin’ Pizza Crust, we offer a wide variety of dough and crusts for pizza makers looking to help their restaurants stand out from the crowd. Learn more in our Pizza Crust Types Comparison Guide below. 

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Categories: Menus & Recipes

Luke Siedow

Written by Luke Siedow

Corporate Chef, Alive & Kickin' Pizza Crust
Not only is Luke a trained culinologist, but he has managed a successful pizzeria – and currently owns one! Luke brings value to a number of areas throughout Alive & Kickin’, including sales, culinary, and product showings – experience that makes him able to solve even the trickiest challenges operators face. Luke is also the face of Alive & Kickin’ in many of our demo videos!