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Prep Time: Cook Time: Total Time:
The Christmas Pizza from Fire & Stone
Ingredients:
Medium pizza base* (from a ready-made pizza mix or a ready-made base)
Sliced roast turkey breast (available ready cooked in supermarkets)
5 cooked chipolatas cut up into 1cm pieces
Roast potatoes (approx. one medium potato roasted, cut into small cubes)
Cooked stuffing (enough for four cherry tomato size small balls)
50ml red wine gravy – leave it in the fridge overnight so it is really thick
5 Brussels sprouts
20g pancetta
Small chunk of brie (cut into about four 1cm slices)
About 50g Cranberry jelly
Pinch of flat parsley
Method:
Spread the thick gravy across the base, like you would with traditional tomato sauce! Scatter the sliced turkey base evenly then follow with the sausage pieces and evenly place the roast potato cubes.
Sauté the Brussels sprouts with the pancetta, chop them up and spread them across the pizza before draping the slices of brie on top (these will melt over the rest and taste delicious). Finally, scatter the stuffing, either by breaking it up with your fingers and letting it fall or placing the small balls on.
Cook the pizza in a preheated oven for 10 minutes (or according to instructions on pizza base packaging) at 200 degrees Celsius (390 degrees Fahrenheit or gas mark 5) until the brie is bubbling. When you take it out of the oven put a dollop of cranberry jelly in the middle and finish with some chopped parsley. Christmas roast turkey on a pizza!
ENDS
For more information contact fire&stone-at-lucre.co.uk or call 020 8332 9690 and speak to James, Laura or Nicola
*All of Fire and Stone’s pizzas are made using dough which is hand-prepared on site daily, to ensure maximum freshness.
Notes to editors
Fire & Stone is part of the CG Restaurants (UK) group of companies which also operates Tuttons & Dirty Martini in Covent Garden.
There are five Fire & Stone restaurants – three of which are in London: the original in Maiden Lane, Covent Garden, Westfield and the newly-opened Spitalifields Market, as well as one in Portsmouth and one in Oxford. Each restaurant serves deliciously-different pizzas with toppings inspired from around the world – in addition to mouth-watering pasta dishes and healthy but hearty salads.
The company has a commitment to source from specialist suppliers – preferring to find the best products available locally and making as much of the food fresh on site each day.
For more information please visit www.fireandstone-dot-com or www.cgrestaurants-dot-com.
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The Fire and Stone Christmas Pizza
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Category: Recipes
Prep Time: Cook Time: Total Time:
The Christmas Pizza from Fire & Stone
Ingredients:
Medium pizza base* (from a ready-made pizza mix or a ready-made base)
Sliced roast turkey breast (available ready cooked in supermarkets)
5 cooked chipolatas cut up into 1cm pieces
Roast potatoes (approx. one medium potato roasted, cut into small cubes)
Cooked stuffing (enough for four cherry tomato size small balls)
50ml red wine gravy – leave it in the fridge overnight so it is really thick
5 Brussels sprouts
20g pancetta
Small chunk of brie (cut into about four 1cm slices)
About 50g Cranberry jelly
Pinch of flat parsley
Method:
Spread the thick gravy across the base, like you would with traditional tomato sauce! Scatter the sliced turkey base evenly then follow with the sausage pieces and evenly place the roast potato cubes.
Sauté the Brussels sprouts with the pancetta, chop them up and spread them across the pizza before draping the slices of brie on top (these will melt over the rest and taste delicious). Finally, scatter the stuffing, either by breaking it up with your fingers and letting it fall or placing the small balls on.
Cook the pizza in a preheated oven for 10 minutes (or according to instructions on pizza base packaging) at 200 degrees Celsius (390 degrees Fahrenheit or gas mark 5) until the brie is bubbling. When you take it out of the oven put a dollop of cranberry jelly in the middle and finish with some chopped parsley. Christmas roast turkey on a pizza!
ENDS
For more information contact fire&stone-at-lucre.co.uk or call 020 8332 9690 and speak to James, Laura or Nicola
*All of Fire and Stone’s pizzas are made using dough which is hand-prepared on site daily, to ensure maximum freshness.
Notes to editors
Fire & Stone is part of the CG Restaurants (UK) group of companies which also operates Tuttons & Dirty Martini in Covent Garden.
There are five Fire & Stone restaurants – three of which are in London: the original in Maiden Lane, Covent Garden, Westfield and the newly-opened Spitalifields Market, as well as one in Portsmouth and one in Oxford. Each restaurant serves deliciously-different pizzas with toppings inspired from around the world – in addition to mouth-watering pasta dishes and healthy but hearty salads.
The company has a commitment to source from specialist suppliers – preferring to find the best products available locally and making as much of the food fresh on site each day.
For more information please visit www.fireandstone-dot-com or www.cgrestaurants-dot-com.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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