Ingredients:
- 500g pizza dough, room temperature
- 120ml leftover turkey gravy, chilled and thickened
- 15g cornmeal
- 200g leftover roasted turkey, shredded or cubed
- 150g leftover herb stuffing, crumbled
- 100g mashed potatoes
- 150g low-moisture mozzarella cheese, shredded
- 50g sharp white cheddar, shredded
- 60ml cranberry sauce
- 5g fresh sage, thinly sliced
- 10ml extra virgin olive oil
Instructions:
- Place a pizza stone on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes to ensure maximum thermal mass.
- Stretch the room-temperature dough into a 14-inch circle on a floured surface. Transfer to a pizza peel dusted with cornmeal and brush the outer edge with olive oil.
- Spread the chilled gravy in a thin layer over the dough. Layer with half of the mozzarella and cheddar, then distribute turkey, stuffing, and small dollops of mashed potatoes. Top with remaining cheese.
- Slide the pizza onto the preheated stone. Bake for 10–12 minutes until the crust is charred in spots and the cheese is bubbling and golden.
- Remove from the oven and swirl cranberry sauce across the top. Garnish with fresh sage and black pepper. Rest for 3 minutes before slicing.