Turkey Bacon Club Pizza

I've been racking my brain trying to come up with turkey leftover dinners.  My darling husband suggested that we just have turkey bacon club sandwiches.  That made me think.  What if I turned a turkey bacon club sandwich into a pizza.  So then I thought what kind of sauce would you put on a pizza like that?  So I decided to use mayo.  Well I was out of mayo so I decided to try to make my own.  I looked up how to make your own mayo/miracle whip.  I came up with a tweaked recipe for homemade mayo.  I added a four cheese Rosa sauce to the mayo to create my pizza sauce.  I've listed the recipes and pictures below.  I hope you enjoy this as much as we did.

Turkey Bacon Club Pizza

Turkey Bacon Club Pizza Slice

Turkey Bacon Club Pizza

(2) 6.5 oz. Pizza crust packages

1 c. homemade mayo (recipe below)

1/3c. Four Cheese Roma Sauce (Bertolli)

5 slices swiss cheese

4-5 c. dices cooked turkey

3 medium tomatoes

8-10 slices cooked and crumbled bacon

2 c. package pizza blend cheese

Make pizza crust according to package directions.  Baking until lightly golden brown.  Mix mayo and Roma sauce in bowl.  Spread evenly over cooked pizza crust.  Layer five slices of swiss cheese on sauce.  Then layer turkey evenly then half of bacon pieces.  Top with sliced tomatoes.  Spread pizza cheese blend over top of tomatoes and then sprinkle remaining bacon on top.  Bake in a 425 degree oven for 15-20 minutes until cheese is melted and turkey is heated through.  Cut and serve.

Homemade Tangy Mayo

Homemade Tangy Mayo

2 egg yolks

1/2 t. salt

2 1/2 T. powdered sugar

1 T. lemon juice

1 T. vinegar

1 1/2 c. oil

1 1/2 T. cornstarch

1/2 t. Dijon mustard

1/2 c. boiling water

2 T. vinegar

1/4 t. garlic powder

1/4 t. paprika

Using a food processor or whisking by hand (by hand may take several minutes).  Blend egg yolks, salt, and 1 T. lemon juice until well combined. 

Slowly pour 1 cup oil a few drops at a time while mixing thoroughly.  Add remaining 1/2 cup oil pouring at a slow drizzle.  Blend 1 1/2 T. vinegar until blended.  Mixture should be close to mayo consistency. 

Bring a little more than one 1/2 c. water to a boil.  Measure out 1/2 cup/

In a small bowl whisk cornstarch, mustard, and 2 T. vinegar until blended.  Add boiling water and whisk until combined.  Place mixture in small pan used to boil water and reheat mixture until it forms a smooth paste (doesn't take long).  Add paste to food processor mixture and blend together until well blended. 

Store in airtight container in refrigerator.