Turkey? Check. Stuffing? Check. Pigs in blankets, cranberry sauce, brie? You got it. Ooni Ambassador Oli Mannion (@imtheonewhocooks) knows when it comes to Christmas pizzas, you gotta go big. That’s why this leftovers pizza is fully loaded with all things jolly. Don’t forget the light sprinkle of crushed gravy granules on top for a final burst of flavour.
Cast iron pan
Makes 1x 12”/16” pizza
For the sauce
150g good quality tinned tomatoes
Pinch of salt
Large pinch of sugar
5 basil leaves
Sprig of oregano (leaves only)
For the pizza
250/330g (8.8/11.6oz) classic pizza dough
6-8 pigs in blankets (see note below)
5-6 slices brie
1-2tbsp cranberry sauce
2tbsp stuffing (premade/packet fine)
Tbsp gravy granules, finely crushed
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
To prepare the pigs in blankets, our guide tells you everything you need to know. For this recipe, the pizza is cooked for slightly longer than usual, so reduce the cooking time of your pigs by 3 minutes. Allow the cooked sausages to cool before topping on your pizza.
For the sauce, put all the ingredients in a blender and pulse a few times until a rough liquid is formed. Transfer to an airtight container. Any leftover sauce can be kept for upto 5 days in the refrigerator.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a large spoon or ladle, spread an even layer of your sauce across the base. Top with the brie slices, followed by the turkey, finished with the pigs in blankets.
If using gas, reduce the temperature dial to low. If using wood/charcoal, allow the flame to die down a little before launching the pizza. Slide the pizza off the peel and into your Ooni pizza oven. Cook for 3-5 minutes, turning regularly.
Once all the cheese is melted and bubbling, remove the cooked pizza top with the cranberry sauce, stuffing, and a pinch of dusted gravy granules. Serve right away!