Turkey and cheese always seems to be left over from Christmas! A small amount of Brie on your pizza will be awesome with the perfect accompaniment of that all-important cranberry sauce!
- 225g (8oz) turkey
- 100g (6oz) Brie, thinly sliced in small pieces
- Mozzarella cheese, shredded
- Cranberry sauce
Start by firing up your wood fired oven to its optimum temperature of 450°C and then allow heat to even out and maintain above 400°C. For more information, please refer to our Cooking Techniques Guide.
Separate a ball of dough from your earlier prepared Stone Bake Dough, you can choose your preferred size of the dough ball depending on what size pizza you wish to make.
Lightly dust your Surface with some flour and start to roll out your pizza base until you reach the desired size/shape. Transfer your pizza base to your Wooden Pizza Peel which is also lightly dusted. Add your desired amount of shredded mozzarella, dot around the Brie and turkey and finally dollop the cranberry sauce.
Once you have placed your pizza in your Stone Bake Oven it will take around a minute to cook at optimum temperature, keep your eyes on the pizza, as failing to turn regularly will result in slightly charred edges, once you have a consistently browned crust and topping, remove from the oven with you Aluminium Pizza Peel and slice to serve.