Christmas Pizza

Love Christmas food? Love pizza? Then you are going to love this Christmas Pizza – all the flavours of a Christmas dinner in pizza form! Better still this festive pizza is super easy to make and takes just 35 minutes.

Course Main Course, Pizza

Cuisine British, Fusion, Italian

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 1127kcal

Author Eb Gargano

Ingredients

150 g lardons
500 g strong white bread flour
1 teaspoon salt
7 g fast action yeast
1 tablespoon olive oil
350 ml lukewarm water (you may not need all of this, see below)
300 g passata (I use Cirio Passata Rustica)
1 red onion very thinly sliced
250 g cooked turkey cut into thin strips
250 g sausage meat (or raw sausage stuffing balls), torn into small pieces
250 g drained weight fresh mozzarella torn (or grated mozzarella or grated cheddar – see Note 1)
2 teaspoons dried oregano
2 teaspoons dried sage
Black pepper to taste

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan. Grease 4 large (12inch / 30cm) pizza trays with a little olive oil. (Or 8 smaller ones – See Note 2.)
Fry the lardons in a frying pan over a high heat for 3 minutes, or until just turning golden brown. (See Note 3.) Turn off the heat, drain off the fat and set aside until needed.
Meanwhile, in a large bowl, mix together the flour, yeast and salt, then add the olive oil and stir. Slowly add the water until the mixture comes together to form a dough – the dough should just come together and should not be too wet/sticky. (You may not need all the water. Start with 300ml and see how it goes, add it in little bits after that.)
Knead the pizza dough for 5 minutes on a floured surface. (See Note 4.)
Divide the dough up into 4 equal sized pieces (or 8 if you are making small ones) – I use my scales to make this easier and more accurate.
Roll out each piece out to roughly the size of the pizza tray. Put the rolled out dough in the pizza tray and stretch out gently to the full size of the pizza tray (this is because it will shrink slightly when you pick it up).
Top each pizza with 4 tablespoons passata. Spread the passata all over the base using the back of a spoon, leaving a thin border all around the pizza. (Don’t use too much passata or it will make your pizzas soggy.)
Scatter over the thinly sliced onions, so each pizza is covered evenly with the onions.
Next, scatter over the cooked turkey, so each pizza is covered evenly with the turkey.
Then, scatter over the torn sausage meat, so each pizza is covered evenly with the little pieces of sausage.
Next, scatter over the cooked lardons, so each pizza is covered evenly with lardons.
Finally, scatter over the torn mozzarella, so each pizza is covered evenly with the cheese.
Scatter over the dried sage, oregano and black pepper.
Cook your pizzas in your pre-heated oven for 15-18 minutes. You may find you need to move the pizzas around in your oven so they cook evenly.
The pizzas are ready when the cheese is bubbling and the base is a light golden brown and crispy, not soggy. (If you discover as you are cutting the pizza that the base is still a bit soggy, just pop it back in the pizza tray and back in the oven for a couple more minutes.)

Notes

What cheese you use is up to you. You can use grated mozzarella, grated cheddar or torn fresh mozzarella. My personal preference here is torn fresh mozzarella. Please note 250g drained weight = 400g undrained.
This recipe can also be used to make 8 smaller 7inch (18cm) pizzas. If you don’t have a pizza tray, use a baking tray or cake tin of a similar size instead.
It’s important to fry the lardons before putting them on the pizza, as they just don’t crisp up / brown properly in the oven.
The trick to getting a super thin crust is to only knead for 5 minutes and not prove the dough, so be careful not to leave the pizza dough to rest to long at any point or you will find the dough rises and you’ll have thick crust pizzas! LEARN MORE
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition