Christmas PizzaPrint Recipe
- Roast potatoes 5 or 6
- Butternut squash 1 quarter
- Brussel sprouts 5 or 6
- Walnuts 1 handful
- Garlic puree 1 tablespoon
- Wensley dale style dairy free cheese 75g
- Cheddar style dairy free cheese 75g
- Cranberry sauce 6 teaspoons
- Generous helping of fresh thyme
Chop the brussel sprouts into quarters, Chop the butternut squash into 1cm cubes and finely chop the roast potatoes. Remember that this recipe is using leftovers and so assumes that these ingredients have already been cooked. then add a drizzle of oil to the pan and add to low heat before adding in all of the chopped ingredients. While these are cooking roughly chop the walnuts and add them to the pan. After 5 minutes add in the garlic puree and stir. Now leave to cook for another ten minutes before taking the pan off the heat and allowing it to cool.
Apply the two different cheeses to the pizza base, spreading them evenly. Now the pizza is ready for topping, Take the cooled ingredients from the pan and spread them evenly on top of the cheese ensuring that that when sliced each slice will contain roughly equal amounts of topping. Apply 6 teaspoons of cranberry sauce in sixths of the pizza and using the base of the spoon flatten them down to spread the surface area. Now add a generous helping of fresh thyme to the topping.
Now place the pizza in a preheated oven at 180 degrees for 15-20 minutes. The pizza should be golden brown on the crusts and you will see that the potatoes and thyme have crisped up. Cut the pizza into 6-8 slices and enjoy with friends.