Thanksgiving Leftover Pizza Recipes
Feng Chen aka @leopardcrust is the queen of making the most imaginative pizzas, famous for their perfect leopard spotted crusts.
Ingredients
Cranberry Sauce Sfincione
Whipped goats' cheese (60g/2.11oz soft goats’ cheese, 20g / 0.7oz heavy cream, Lemon juice, salt)
Cream sauce (40g / 1.41oz heavy cream, 1 clove of garlic, Rosemary)
Extra virgin olive oil
Black pepper
Pistachios, chopped
Coppa ham, 3 slices
Leftover cranberry sauce
Loaded Candied Yams Pizza
Leftover candied yams or sweet potato casserole
3 strips streaky bacon, cut in half
3 shallots, sliced thinly
2 tbsp sour cream
Cayenne pepper
Low-moisture mozzarella
Parsley
Instructions
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Looking for something to make with your leftover Thanksgiving food? Feng Chen aka @leopardcrust has got you sorted with these two tasty pizza recipes – a Cranberry Sauce Sfincione and a Loaded Candied Yams Pizza.
Cranberry Sauce Sfincione Pizza
Step 1:
To make whipped goats’ cheese, combine 60g / 2.11oz soft goats' cheese, 20g / 07oz heavy cream, a squeeze of lemon juice and dash of salt in a food processor. Transfer to a bowl.
Step 2:
For the cream sauce, combine garlic, half a sprig of rosemary, 40g / 1.41oz heavy cream in the food processor. Season lightly with salt.
Step 3:
Open up your dough sfincione-style (we used 250g of a 70% hydration sourdough) by dimpling the dough gently with your fingertips to preserve the air bubbles within. Load up the base with the cream sauce.
Step 4:
Bake at 400°C/752°F in Gozney Roccbox or Dome at a low flame, towards the front of the oven for 4-5 minutes until golden-brown.
Step 5:
Once cooked, top with whipped goats’ cheese, followed by EVOO, pepper, pistachios, and coppa. Drizzle over cranberry sauce and enjoy!
Loaded Candied Yams Pizza
Step 1:
Arrange the bacon strips in a flat, single layer on a cold cast-iron or commercial-grade stainless steel pan. Ignite the Roccbox, and cook bacon towards the front of the oven for 15 minutes, flipping occasionally when the bacon edges begin to curl, until bacon is golden and slightly crispy. Transfer bacon to a plate lined with a paper towel.
Step 2:
Add shallots to the pan, season with salt, and cook in bacon drippings towards the front of your pizza oven. Stir occasionally, until softened and allow shallots to reach the colour you like. Stir shallots into sour cream with a dash of cayenne pepper.
Step 3:
Open up your pizza dough of choice (we recommend the Sourdough Pizza Recipe if you’re looking for some inspiration). Load up the base with candied yams (which you can crush slightly with your fingers), mozzarella and bacon.
Step 4:
Bake it at 400°C/752°F in your Gozney pizza oven at a medium flame. Once cooked, slice the pizza and top each slice with sour cream shallots and parsley.
