What’s one of the best parts about a Thanksgiving meal? The leftovers!
Whether you’re cooking for 2 or 20, why not skip to the best part and go straight for our favourite next day dish:
Thanksgiving Wood-Fired Turkey, Bacon, Blue Cheese & Cranberry Pizza
What do you need? (per pizza)
160g pizza dough
Olive oil to drizzle
1/2 small sprig of thyme
1 piece of turkey, cut into small pieces
Handful dried cranberries (or cranberry sauce)
1 rasher of bacon, diced
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Preheat a sizzler pan for 1 minute and then put the bacon on to cook for a further minute
3. Flour the peel and begin to stretch the dough
4. Drizzle a small amount of olive oil to lightly cover the base and begin to add the turkey, cranberries, blue cheese and mozzarella pieces, ending with the cooked bacon. (If using cranberry sauce instead of dried cranberries, add to pizza once cooked)
6. Slide pizza into your Uuni and cook until perfect, adding a sprinkle of thyme when removing.
7. Eat, relax, repeat.
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Fantastic. Wood-fired Food. Fast.
It took us a while to decide which cheeses we wanted on our classic four cheese pizza. In the end we opted for mozzarella, cheddar, blue cheese and feta. We had high hopes that we could somehow fit parmesan into the mix as well. But then that would be a five cheese pizza, and we wouldn’t be able to shout ‘Quattro Formaggi!’ whilst making it. Or we still could, but it wouldn’t be quite the same!
Blue cheese, crumbled
Usually lighting up your Uuni is the first obvious step with any recipe, but this pizza is so packed with cheesy goodness, it’s probably wise to prep some it before you get started.
Slice your mozzarella, grate your cheddar cheese and crumble some blue cheese into a bowl.
Next crumble your feta, but keep this separate from the other cheeses as this will be added to the pizza after cooking.
Now light up your Uuni and flour your pizza peel.
Spread your classic dough over the peel, followed by the classic sauce.
Next add your blue cheese, cheddar and mozzarella and slide the pizza into your hot Uuni.
Allow to cook for 2-3 minutes, then remove from the heat and quickly sprinkle with the crumbled feta. The feta will be heated through slightly, but not completely melted.
Season to taste, and garnish with a handful of fresh basil leaves if you like.
Congratulations to all of our Uuni chefs for surviving the first 2 weeks of January. Fear not, the end is nigh! And what better way to combat January blues than with blue cheese? And seasonal produce? Pears are in season until the end of the month, so make the most of it with this delicious recipe. This pizza is also a great dish to help finish off some festive fridge-freezer leftovers in a unique and indulgent way. Plus, the classic Italian Gorgonzola cheese originated from (you guessed it!) Gorgonzola, Milan. So if January’s getting the better of you summer-loving foodies, use this recipe as an excuse to get warmed up next to your Uuni and dream of Gorgonzola sunshine!
Gorgonzola, or any other blue cheese you have in your fridge
First get your Uuni fire up and running.
Next spread your classic dough over a well-floured pizza peel, and cover with your classic pizza sauce.
Now top with some sliced mozzarella and crumbled blue cheese, followed by slices of luxurious prosciutto, and sliced pear pieces.
Slide your pizza into the hot Uuni and allow to cook for 2-3 minutes. When it’s ready, garnish with a sprig of fresh basil.