Thanksgiving Leftover Pizza Recipes
Looking for something unique to make with your leftover Thanksgiving food? Feng Chen has got you sorted with these two tasty pizza recipes!
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 20 minutes
Ingredients
- Serves
- 8-10 people
Equipment Needed
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Instructions
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Cranberry Sauce Sfincione Pizza
Step 1
To make whipped goats’ cheese, combine 60g soft goats' cheese, 20g 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 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 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 in your Gozney pizza oven at a medium flame. Once cooked, slice the pizza and top each slice with sour cream shallots and parsley.
