In this exclusive holiday-themed video, PMQ’s Brian Hernandez shares a Thanksgiving pizza recipe that’s good enough for the pilgrims who started it all. Made with a special stuffing dough, a sweet potato sauce and a cranberry glaze, it boasts all the traditional flavors of Thanksgiving—and it’s a great way to keep your leftover holiday ingredients from going to waste!

 

Stuffing dough:

2 lbs flour

25 oz. water (70°)

2.25g Instant Dry Yeast

5/8 oz. celery salt

1g ground sage

2g poultry seasoning

1g onion powder

1/2g crushed rosemary

Ferment for 24 hours

 

Sweet Potato Sauce:

1 lb. boiled sweet potatoes

1 oz. nutmeg

1 oz. cinnamon

1/4 c. cream or milk to thicken

Mix until creamy

Cranberry Glaze:

1 can cranberry jelly

3 0z. cranberry juice

1 oz. sugar

Bring to a boil, reduce heat. stir frequently. Pour into a squeeze bottle and chill for 2 hours.

Pre Bake:

1 lb. stuffing dough, stretched out to 14″ crust

6 oz. sweet potato base

3 oz. diced turkey and ham mix

1/2 oz. diced celery

1/2 oz. diced yellow onion

31/2 oz. fresh mozzarella

Cook at 620° for about 7-10 minutes, until dough is firm and browned.

Post Bake:

1/8 oz. diced green onions

1 oz. halved dried cranberries

1/2 oz. crushed pecans, toasted

Drizzle of cranberry glaze (recipe to follow)

Cut and serve.