- Crust: (yields 2 pizza rounds)
- 1 ½ cups warm water
- 2 ½ tsp active dry yeast
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 4 cups bread flour
- In the bowl of a stand mixer, combine the water, yeast, sugar, salt, and olive oil. Let sit for 10 min.
- With dough hook attached, add in flour and mix on low. Once mixed thoroughly, increase speed to high and knead the dough for 10 min., until the dough pulls away from the sides of the bowl and forms a ball on the hook.
- Place the dough in a bowl and coat in olive oil. Cover and place in a warm place to rise for about an hour. It should double in size.
- After the hour, punch the dough down and divide in half. If you aren’t making two pizzas, refrigerate one ball to use within a few days or freeze it for a month.
- If you have a pizza stone, place it in the oven and preheat to 500 degrees. Once it reaches temperature, keep it on for 30 min before putting the pizza inside.
- Pat or roll out the dough on a well-floured surface into about an 8in round. Then, stretch it out over your knuckles, trying to keep it round, until it reaches a 14in diameter (this can take a bit of time. The dough is very elastic and easy to get holes in it, but I just took dough from the crust and mended them).
- Remove your pizza stone from the oven. Place dough on top.
- Using a spatula, spread a thing layer of sweet potatoes evenly across the top of the dough. Leave a little room around the edges for crust to form.
- Top with shredded Drunken Goat cheese. Evenly distributed sliced turkey across the top.
- Place in oven and bake until cheese is melted and crust is a golden brown, 10-15 minutes.
- While pizza is cooking, take the Holiday Cranberry Compote and purée in a blender or food processor. Place in a ziploc bag.
- When pizza is ready, remove from oven. Cut the tip of the end of the ziploc bag and squeeze the cranberry sauce into any design desired on the top of the pizza.
- Cut and serve immediately. Or put in an airtight container and store in the fridge, leftover leftover pizza!