Thanksgiving Brick Oven Pizza with Prosciutto di Parma and Goat Cheese Recipe

Thanksgiving Pizza with Prosciutto di Parma and Goat Cheese Recipe

Brick Oven Thanksgiving Pizza recipe

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Brick Oven Thanksgiving Pizza recipe with prosciutto di Parma, goat cheese and fresh sage from Paggi Pazzo

Brick Oven Thanksgiving Pizza Recipe
Published: April 2nd, 2017

Prep time: 3 hr
Cook time: 2 mins
Total time: 3 hr 2 mins
Yield: 8 servings
Calories per serving: 525
Fat per serving: 27.1g


  • 1 teaspoon olive oil
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 1 tablespoon grated Reggiano Parmigiano
  • 2 ounces goat cheese
  • handful fresh sage
  • 2 thin slices Prosciutto di Parma
  • 1/4 cup chopped or shredded turkey
  • 1 Pizza dough
  • 2 ounces mashed squash
  • 1/4 cup chopped mushrooms or asparagus spears
  • 1 teaspoon Semolina flour

Cooking Directions

  1. To make dough, click here
  2. Build brick oven pizza fire with kindling and 1 small-medium size hardwood firewood log
  3. Once kindling is burning hot, add 2 larger logs and once temps are close to 900 degrees, move fire to one side of the oven so pizza(s) can cook on the other side
  4. Sprinkle semolina flour across pizza peel before putting dough on top
  5. Roll out dough then put on top of pizza peel and generously lay squash across, add salt and pepper
  6. Add shredded or chopped turkey across pizza and then top with chunks of goat cheese
  7. Add pieces of prosciutto di Parma across pizza followed by fresh sage and a light dressing of olive oil, then grated Reggiano Parmigiano
  8. When temp is between 750-900 degrees and pizza and turn throughout 90 seconds – 2:30 minute cooking process to prevent burning. Once dough has spotted char marks and toppings have melted (cheese turning an almost light brown), remove from brick pizza oven
  9. Let rest for 5 minutes then slice and serve
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