Turkey dinner pizza

Chef Randy Feltis made this pizza for Cityline's hipster holiday party, taking care to use organic and local ingredients as much as possible.

Chef Randy Feltis made this pizza for Cityline’s hipster holiday party, using the elements of a traditional turkey dinner as his toppings. He took care to use organic and local ingredients as much as possible, cooking organic turkey in butter and poaching the cranberries in local beer!

Turkey dinner pizza

Prep time: 10 minutes
Cook time: 12 minutes
Serves 2

Ingredients:

  • 2 cups butternut squash puree
  • 10 Brussels sprouts, cored, leaves separated
  • 1 cup fresh mozzarella
  • 1 cup diced cooked turkey breast
  • 20 fresh cranberries
  • 2 oz port
  • Splash balsamic glaze
  • 9-oz pizza dough ball
  • Handful fine cornmeal
  • Olive oil

Method:

Preheat oven and pizza stone to 450 F.

In a small pot, poach the cranberries ‎in balsamic and port. Reduce by half to take out the bitterness. Let rest.

Gently hand-stretch pizza dough in cornmeal to 14 inches. Pick up pizza with paddle and top with squash puree, fresh mozzarella, Brussels sprout leaves ‎and cranberries. Give the pie a sprinkle of olive oil.

Softly transfer pizza to hot stone, and bake for ‎12 minutes or until golden and crispy.

Courtesy Chef Randy Feltis
eatmypie.ca
@chefrandyf