Smoked Turkey, Zucchini, and Bell Pepper Pizza

Making pizza at home may be a little harder than ordering it or buying it frozen, but it’s so worth the effort.  Making dough isn’t hard, it just takes a bit of patience to wait for it to rise.  Using store bought sauce is an easy way to cut at least one corner, but the real beauty of making pizza at home is that you have total control over what’s in and on your pie.

I started with a utilitarian Bobby Flay dough recipe, but because I’m me I just couldn’t leave it be.  I amped it up by adding garlic and chili powder, plus oregano and a cup of Kraft Italian 5 cheese mix.  Why have just the top of the pizza be cheesy when you can cheese it throughout?  I then topped with Newman’s Own roasted garlic pasta sauce, hickory smoked sliced turkey, zucchini, yellow bell pepper, and lots of apple-smoked gruyere.  Heaven!

Pizza 5

Prep Time:  1.5 hours

Cook Time:  25-30 minutes per pizza

Makes:  2 pizzas


  • 3 1/2 to 4 cups flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope (or 2 1/4 teaspoons) instant dry yeast
  • 2 teaspoons kosher salt
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tbsp dried oregano
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil, plus 2 teaspoons
  • 6 tbsp store bought or homemade pasta sauce
  • 8 oz apple smoked Gruyere (or cheese of choice)
  • 1 bag Kraft Italian 5 cheese mix
  • 14 slices of hickory smoked turkey
  • 1/4 of a large zucchini, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced


  • Combine the bread flour, sugar, yeast, kosher salt, garlic powder, chili powder, oregano, and 1 cup of Italian 5 cheese mix in the bowl of a stand mixer and combine.  While the mixer is running, add the water, 2 tablespoons of the oil, and beat until the dough forms into a ball.  If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.  If the dough is too dry, add additional water, 1 tablespoon at a time.  Knead the mixture in a Kitchen-aid with the dough hook for 2-3 minutes on 2, or scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.  Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.  Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Pizza 1

  • Preheat the oven to 400°F/200°C.
  • Press each ball of dough into a flat circle of your preferred diameter – if you make it thinner and bigger your crust will be crispy, or if you leave the crust thick you’ll have a more bready, dip-dish style pizza.  Spread 3 tbsp of sauce on one pizza.  Top with 7 slices of smoked turkey, half the zucchini slices, yellow pepper, half the Gruyere cheese, and sprinkle some more Italian 5 cheese mix over the top. Repeat with the other pizza.

Pizza 2

Pizza 3

  • Bake for 25-30 minutes or until crust is lightly browned.  You can do both pizzas at once (keep an eye on them to see if they need more time if you do this), or one at a time (I did it this way).  Let the pizza cool for at least 10 minutes before slicing into it.  Enjoy!

Pizza 4

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