Per 1/2 pizza:
Calories: 858
Protein: 36g
Fat: 45g
Saturates: 22g
Carbs: 74g
Sugars: 8g
Fibre: 4g
This is an easy-to-adapt recipe to use up cooked meats, vegetables and cheeses, with a deliciously crisp base.
strong white bread flour, plus extra to dust
fast-action dried yeast
caster sugar
extra virgin olive oil, plus extra to grease
crème fraîche
parmesan, finely grated
cooked turkey, shredded
Stilton, crumbled
walnuts, chopped
cranberry sauce
handful parsley, roughly chopped
1 In a large bowl, mix flour, yeast, sugar and 1tsp fine salt. Add oil and 200ml (7fl oz) lukewarm water in one go and mix to combine. Tip on to a lightly floured surface and knead for 5min, until smooth and elastic. Return to a clean bowl; cover with greased clingfilm (oil-side down). Leave to rise in a warm place for 30-45min.
2 Preheat oven to 240°C (220°C fan) mark 9, and put 2 large baking sheets into oven to heat up. Divide dough in half. Roll out each half on a lightly floured surface to a rough 33cm (13in) circle. Transfer each to a large sheet of baking parchment.
3 Mix crème fraîche, Parmesan and some seasoning and spread on to the dough bases, leaving a 2.5cm (1in) border. Scatter over the turkey, Stilton and walnuts. Dollop on cranberry sauce.
4 Carefully remove a baking sheet from oven and slip pizza on to it (still on its parchment). Repeat with other pizza. Cook in oven for 10-12min, until golden and crisp. Scatter over parsley and serve.
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