I discovered an additional use for leftover Thanksgiving wild turkey.
Top a pizza crust with grated Renard's natural mozzarella, chunks of wild turkey breast, chopped artichoke hearts, sweet onion, basil and garlic.
Drizzle with extra virgin olive oil.
Bake at 375 for 30 minutes.
Top a pizza crust with grated Renard's natural mozzarella, chunks of wild turkey breast, chopped artichoke hearts, sweet onion, basil and garlic.
Drizzle with extra virgin olive oil.
Bake at 375 for 30 minutes.
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