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Hawaiian BBQ Turkey Pizza on Whole Wheat Crust

Growing up in a big family, I didn’t always understand why people complained about having mountains of leftover turkey.  “Leftovers?  What are those?”  I’d say to myself, while reading yet another turkey noodle soup recipe in the newspaper. Now that I live on my own, I can almost understand where they’re coming from.  When you’ve finished the last of the mashed potatoes and gravy, and you’ve made a batch of that good ol’ turkey noodle soup, and there’s still some turkey left . . .  where do you turn next?

Enter this Hawaiian BBQ pizza.  It’s a great way to give the usual flavors of the season, like cranberries and gravy, a timeout. Instead, you can bring a little bit of summer to the table with pineapple and tangy, sweet and smoky barbecue sauce.

The other great thing about this pizza is that it’s made with a deliciously crispy crust made with 100% Hodgson Mill Whole Wheat Flour , so it’s not going to totally derail your diet during the holiday season. There are enough pitfalls and calorie traps around in the next month or so, don’t you think? I like to proactively balance out the cookies I’m going to eat by filling up on something a little more wholesome for dinner.


This whole wheat pizza crust is a pretty easy introduction to making yeast bread - just five ingredients to mix up in a bowl.  

Knead it for 8-10 minutes until it’s a pretty smooth ball of dough.   

If you usually make pizza or bread dough with white flour, there are a few differences when working with whole wheat flour.  The whole wheat dough will have more texture than white dough thanks to the bran and fiber it. (Of course, that’s what makes it taste so good and makes it better for you.)  In addition, you may have to cover it halfway through kneading and let it sit for 10 minutes to absorb more of the water.  When I did this and then resumed kneading, it was much easier to work with.

Let it rise an hour in an oiled bowl, then punch it down and shape it into two equal sized balls of dough.   

Let the two balls of dough rest for 15 more minutes, then flatten and shape them on your pans.   I sprinkle my pan with Hodgson Mill Yellow Corn Meal because I like the extra crunch and it helps keep the dough from sticking. Use a little olive oil to keep  your hands from sticking and gently flatten it to an even ¼-½ inch thickness. 


Spread your favorite BBQ sauce evenly onto the dough, just about to the edges. To be honest, I wasn’t sure I was going to like BBQ sauce on my pizza (or flatbread, if you’re a pizza purist). But it’s tangy, sweet and smoky, and a perfect base to marry the flavors of turkey and pineapple. 

 Spread half the toppings onto each pizza evenly, and you’re ready to pop it in the oven. . .  

. . .and after baking, when the cheese and turkey are toasted brown and the pineapple and onions are slightly caramellized, sprinkle with fresh cilantro and a drizzle of extra BBQ sauce, and it’s ready to eat. 

 Definitely some good fuel that will help you get through the Black Friday marathon.

If you’re not sure if  your family will like a crust made with 100% Hodgson Mill Whole Wheat Flour, try making my No-Knead Half Whole Wheat Semolina Crust, or with Holly's Honey Whole Wheat Crust. These are two great ways to help your family’s taste buds grow to like whole grain baking.

Hawaiian BBQ Turkey Pizza on Whole Wheat Crust


  • 1 recipe Whole Wheat Pizza Dough, prepared (see below)
  • 2 cups cooked turkey, chopped
  • 1/2 cup barbecue sauce, plus more for drizzling
  • 1 1/2 cups mozzarella cheese, shredded (6-8 oz.)
  • 1 medium red onion, chopped (about 1 cup)
  • 1 cup pineapple, cut into chunks
  • 2-3 Tbsps. Hodgson Mill Yellow Corn Meal, for pan (optional)
  • 2 Tbsp. olive oil, for crust
  • 3-4 Tbsp. fresh cilantro, chopped, to serve (optional)


Prepare Whole Wheat Pizza Dough as directed (see below).  Preheat oven to 425° F.  Prepare two large pans with parchment paper or silicon mats and sprinkle with Hodgson Mill Yellow Cornmeal if desired. Shape one ball of the dough, patting and flattening it out into a large circle or oval about ¼ - ½-inch thick. Coat hands with olive oil to make the process easier, or drizzle 1 Tbsp. on the top of the dough and then shape. (Each of my final crusts was about 12 x 18 inches in a rough oval.) Top each pizza with half of the BBQ sauce, half of the cooked chopped turkey, half of the chopped red onion, half of the chopped pineapple, and half of the mozzarella cheese. Bake for 13-15 minutes, or until the cheese is melted and crust is browned. Cut into pieces and serve hot, drizzling with extra BBQ sauce and sprinkling with chopped cilantro leaves if desired.  

Whole Wheat Pizza Crust

Combine the water, yeast and 1/2 of the whole wheat flour in a large bowl. Add remaining flour, oil and salt. With hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last of the flour gradually. Place the dough on a lightly floured surface and knead until smooth and elastic - about 8 to 10 minutes. If the dough becomes sticky, sprinkle a bit of flour over it. If it is dry, sprinkle with water, a tablespoon at a time, until desired consistency is reached. Transfer dough to a lightly oiled 2-qt. bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let rest until it has doubled in size, about 1 hour. When the dough has risen, place on a lightly floured surface, divide into 2 parts and roll into balls. Cover with a towel and let rest for 15-20 minutes. The dough is now ready to be shaped, topped and baked. 


Cooked pizza keeps in fridge 2-3 days when tightly wrapped.  Uncooked pizza dough can be tightly wrapped in plastic after first rise and refrigerated for 2-3 days. It can also be frozen for 2-3 months.  For variety, feel free to use another of your favorite Hodgson Mill Pizza Crusts, such as No-Knead Half Whole Wheat Semolina or Honey Whole Wheat Crust.


Makes 2 medium pizzas

Adapted from Use Real Butter  

You can find Hawaiian BBQ Turkey Pizza on Whole Wheat Crust and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Erin

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