Smoked Turkey and Cranberry Pizza

Remember my "Yes, this combination is working!" treasure box? I first opened it up for you almost a year ago, when I was posting the Tomato-Orange Pasta Toss. Here is another intriguing recipe from that treasure box: Smoked Turkey and Cranberry Pizza. Perfect for a romantic dinner for two or - cut into quarters - as finger food at a cocktail party.

Ingredients (makes four individual 6-inch pizzas):

pizza base:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons active dry yeast
up to 2/3 cups warm water
1 tablespoon olive oil for the baking sheet(s)

4 tablespoons tomato paste, preferrably sun-dried
1 tablespoon chopped sage
8 oz. smoked turkey, cut into small cubes
1 medium red onion, thinly sliced
8 tablespoons cranberry sauce, jellied or whole-berry
2 tablespoons chopped basil
1/3 cup grated Mozzarella cheese
1/3 cup grated Cheddar cheese

Preparation (30 minutes plus rising and baking time):

1. To make the pizza base, sift the flour and salt together and stir in the yeast. Add enough of the warm water to create a soft dough. Knead the dough for 5 minutes or until smooth, using extra flour if necessary. Transfer to a lightly greased bowl, cover with a damp cloth, and leave for 1 hour in a warm place to almost double in size. Preheat oven to 450 degrees Fahrenheit.

2. Lightly grease one or two baking sheets with the oil. Knead the dough once more, then divide into four pieces. Shape and roll out each to a 6-inch circle. Place on the baking sheet(s).

3. For the topping, mix together the tomato paste with the sage and spread over the pizza bases. Arrange the smoked turkey, red onion, and spoonfuls of cranberry sauce over the top of each pizza. Sprinkle with the basil.

4. Mix together the cheeses and sprinkle over the pizzas. Bake in one or two batches for 15 minutes or until the cheese is melted and bubbling and the bases are light golden brown.

Serve with a light red wine ... enjoy!