Christmas Pizza Recipe
This Christmas pizza recipe is ideal for those looking for something a little bit different to do with Christmas Dinner leftovers. No more boring boxing day sandwiches or mountains of turkey curry, no, no, no!
- Igneus 00 Flour Dough Recipe (makes 6 x 10” pizzas)
Tomato Pizza Sauce
- 2x 400g Tins San Marzano DOP Plum Tomatoes
- 6 tbsp Good Quality Extra Virgin Olive Oil
- 1-2 tsp Oregano (Fresh if you can get it, dried if you can’t)
- 3-4 leaves Fresh Basil (torn)
- 1 tsp Kosher Salt
- 300g Cooked, Shredded Turkey (use a mix of white and brown meat)
- 20 Mini Pigs in Blankets, cooked.
- 200g Brie, sliced
- 4-6 tbsp Cranberry Sauce
- Olive Oil
- Step 1: Follow the Igneus 00 Flour Dough Recipe and prove in advances so it’s ready to go.
- Step 2: For the tomato sauce, pour the tomatoes into a bowl. Squish the plum tomatoes with your hands until they break up and resemble a ‘saucier’ consistency. If you prefer your sauce to be super smooth, you can use a food processor to purify it.
- Step 3: Add in the remaining tomato sauce ingredients and mix well. Put the sauce in the fridge for at least an hour before you use it, to enable the flavours to marry together.
- Step 4: About half an hour before you plan to launch your pizzas, get the dough out of the fridge so that it can come up to room temperature. This makes it easier to shape and stops it from springing back.
While the dough is coming up to room temperature, it’s time to fire up your Igneus Pizza Oven. Depending on outside temperatures, this should take around 20 minutes. You’re aiming for around 450°C.
- Step 5: Now, back to the pizza. Shape your dough using the tips of your fingers, rather than a rolling pin. This ensures you don’t knock the air out of the dough, so you get a lovely puffed-up crust. Don’t worry if you don’t get your pizza perfectly round, who cares?!
Pro Tip: We recommend using semolina on your working surface. The semolina acts like tiny marbles which helps the dough slide on and off your launching peel.
- Step 6: Add a small ladle of tomato sauce into the centre of the dough. Work in a circular motion towards the edge of the pizza, leaving around 2cm for the crust to form.
- Step 7: Time to add the toppings. Start with the sliced brie, then the shredded turkey and then the sliced pigs in blankets. Dot teaspoons of cranberry sauce sporadically around your pizza, followed by a liberal sprinkling of either fresh or dried oregano. Finally drizzle with a glug of olive oil and you’re ready to launch!
- Step 8: Cooking a pizza in an Igneus Pizza Oven is quick, so keep an eye on the pizza as it cooks. Carefully turn the pizza using an Igneus Turning Peel about halfway through the cooking process to ensure even cooking.
When the brie is melted, lift the Christmas pizza towards the roof of the oven for around 10 seconds to give a golden finish to the pizza, and help the crust to take on the classic leopard spotting.
- Step 9: Slice and enjoy!
We hope you agree that this Christmas pizza recipe is a much better use of all your Christmas dinner leftovers then just bunging it all in a sandwich! If you do try this one, or another other recipe over the festive period, we’d love to see them, so tag us into your creations on social media.