Friday, March 4, 2011

Pizza--a whole new spin (Part 5)

Picture of Thanksgiving Pizza Recipe
Photo: Con Poulos, Food Network

 OK, for the past four days I have presented some "unique" pizzas. Yesterday, one of my friends remarked "I haven't seen anything that I wouldn't want to try. Nothing that makes me say yuck!"

Well, this one is just odd enough that it might elicit a yuck, or perhaps it's simply genius. I don't know. I haven't tried it. But it's creator is Duff Goldman, the "Ace of Cakes" (Food Network).

Duff (Jeffrey) Goldman studied at the Corcoran School of Art in Washington, D.C. He started working for acclaimed Baltimore Chef Cindy Wolf while attending the University of Maryland, Baltimore County. After graduating, Duff left Baltimore to study at the Culinary Institute of America in Napa Valley, Calif. Duff left California to become Executive Pastry Chef of the Vail Cascade Hotel and Resort in the mountains of Vail, Colo. There, he worked with such notable chefs as Jessie Llapitan, now Executive Chef of the Houstonian in Houston, Texas, and Chef Jason Rogers, late of Olives in Aspen and now at the Borgata of Atlantic City. Duff then left Colorado to bake bread for Todd English's Olives in Washington, D.C., where he worked under Executive Chef Steve Mannino. Duff left Olives in 2000 when he came back to Baltimore to open Charm City Cakes.

Duff is very creative and talented. He's an aritist, and in his spare time a musician. But can he make a pizza that you are willing to try? Tell me what you think.

Thanksgiving Pizza 


  • 1 pound pizza dough
  • All-purpose flour, for dusting
  • 1 teaspoon cornmeal
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 3/4 cup mashed potatoes
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons whole milk
  • 1 cup prepared stuffing
  • 1 roasted turkey or chicken thigh, with skin
  • 1/4 cup chunky cranberry sauce
  • 1/4 cup gravy


Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Stretch the pizza dough into a 12-inch round on a floured surface. Dust a pizza peel or upside-down baking sheet with 1/2 teaspoon cornmeal and put the dough on top. Brush with the olive oil and sprinkle with the sugar and the remaining 1/2 teaspoon cornmeal. Slide onto the hot pizza stone or baking sheet and bake until golden on the bottom, 5 to 7 minutes.

Meanwhile, mix the mashed potatoes with 1/4 cup cheese and the milk in a bowl; set aside. Roll tablespoonfuls of the stuffing into 1-inch balls to look like meatballs. Shred the turkey meat and julienne the skin.

Slide the crust back onto the peel. Spread the cheddar mashed potatoes over the crust, then top with the shredded turkey. Spoon the cranberry sauce over the pizza and drizzle with the gravy. Arrange the stuffing balls on top and sprinkle with the remaining 1/4 cup cheese and the turkey skin.

Return the pizza to the oven and bake until golden brown, 8 to 10 more minutes.

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