AuthorB Block PizzaThis fully-loaded pizza recipe from B Block is a festive treat. Their dough recipe is top secret, though, so you'll have to use your own...
Brine the turkey leg for 48hrs with star anise, cloves, bay leaf, peppercorns and orange. Cook in duck fat until falling of the bone, either in oven or low heat on stove.
To make the balsamic take 150ml of balsamic vinegar. Add 75g demera sugar and reduce slowly until it coats the back of a spoon nicely. Add it to your cranberry sauce and blend it to a smooth texture, then allow it cool slightly.
Preheat a fan assisted over to 180°C
Peel and dice the butternut squash and then roast with garlic and thyme for 30 minutes.
Increase oven temperature to 220°C
Chop the pancetta in to lardons (strips).
Roll out your pizza dough and top with tomato sauce and mozzarella, add confit turkey leg, pancetta and squash
Cook until dough is cooked and cheese is melted
Finish with balsamic/cranberry glaze and drizzle of garlic oil.
Enjoy!
Ingredients
Directions
Brine the turkey leg for 48hrs with star anise, cloves, bay leaf, peppercorns and orange. Cook in duck fat until falling of the bone, either in oven or low heat on stove.
To make the balsamic take 150ml of balsamic vinegar. Add 75g demera sugar and reduce slowly until it coats the back of a spoon nicely. Add it to your cranberry sauce and blend it to a smooth texture, then allow it cool slightly.
Preheat a fan assisted over to 180°C
Peel and dice the butternut squash and then roast with garlic and thyme for 30 minutes.
Increase oven temperature to 220°C
Chop the pancetta in to lardons (strips).
Roll out your pizza dough and top with tomato sauce and mozzarella, add confit turkey leg, pancetta and squash
Cook until dough is cooked and cheese is melted
Finish with balsamic/cranberry glaze and drizzle of garlic oil.
Enjoy!