Our collection of holiday season pizzas uses leftovers like you’ve never seen them before! Using leftovers from our recipes for Roast Turkey & Baby Leeks with Herb Butter and Baked Camembert with Honey & Thyme, this pizza combines all of the hallmark flavours of the holidays to guarantee that warm, fuzzy, festive feeling – all in one slice.
Makes one 12” pizza
160g (5.6oz) pizza dough ball (see note below)
60g (2.1oz) Ooni’s Roast Turkey, cut into strips (see note below)
60g (2.1oz) Ooni’s Baked Camembert, cut into strips (see note below)
60g (2.1oz) mozzarella, torn into pieces
4 tbsp cranberry sauce
Handful fresh thyme leaves
1 tbsp grated parmesan
Fresh ground black pepper, to taste
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
To make this pizza, we use leftovers from our recipes for Roast Turkey & Baby Leeks with Herb Butter, and our Baked Camembert with Honey & Thyme.
Once your dough is ready, fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Using a large spoon or ladle, spread three tablespoons of the cranberry sauce evenly across the pizza dough base. Top with the camembert, turkey and mozzarella.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. While the pizza is still warm, spoon over little dollops of the remaining cranberry sauce, sprinkle over the thyme leaves and parmesan, and season to taste with the pepper.