On the seventh day of Christmas Dougal McFuzzlebutt gave to us…

His Christmas Turkey Pizza

Dougal McFuzzlebutt Turkey Christmas Turkey Pizza

Christmas Turkey Pizza

Dougal is a passionate South Australian foodie working in the craft beer, wine and food industry. He offers freelance photography, event management, promotion and consultancy services to restaurants, cafes, food producers, wineries, breweries and events.

He pairs his photographic flair with a passion for local produce to create enticing images and provide consumers with insight into product offerings.

Why do you love this recipe? 

Because it utilises leftover items from Christmas day that may have otherwise been thrown out. As an ambassador for OzHarvest I am a strong advocate in the fight against food waste. This is a perfect recipe to make the most out of your leftovers on Boxing Day without too much effort or spending extra money.

What makes it perfect for Christmas?

It’s flavoursome, easy and tastes like Christmas. It’s the perfect way to have a day of relaxation without going to too much trouble. It also goes extremely well with a great South Australian Craft Beer!

Where can you purchase the ingredients?

All of these ingredients can be purchased through vendors at the Adelaide Central Market or Foodland supermarkets.

What would you pair with it?

This pizza goes well with a nicely hopped IPA South Australian Craft Beer.

What’s your top Christmas day cooking tip?

Plan ahead, shop the day before and buy all of your fresh produce from the Adelaide Central Market as it’s fresher and will last longer. Prepare as much as you can the day before so you are ready to go on Christmas day.


Pizza Dough (Makes approx 4 bases):

500g of Pangkarra Wholegrain Flour

375ml of tepid water

½ sachet of dry yeast

1 Teaspoon sugar

2 Tablespoons of Extra Virgin olive oil

Pizza Sauce:

1 x 400g Tinned Tomatoes

½ Red Onion (finely diced)

1 Clove Garlic (finely diced)

1 Tablespoon Tomato Paste

1 Teaspoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon of Anchovies (finely diced)

2 Tablespoons Fresh Parsley (finely chopped)

Pinch of Pepper

Drizzle of Rice Bran Oil


Leftover Turkey (shredded)

Leftover Roast Pumpkin (1cm diced)

Bacon (roughly chopped)

Mozzarella (grated)

Goat Fetta (crumbled)

½ Cup of Walnuts (crushed)



¼ Cup of Cranberries/Craisins

90ml Extra Virgin Olive Oil

45ml Apple Cider Vinegar

Pinch Pepper

Pizza Dough

  • Add the water, yeast, sugar and olive oil to a large mixing bowl and mix gently until dissolved
  • Add the Pangkarra flour and hand mix until it comes together
  • Turn it out onto a clean, lightly floured surface and knead for 5 – 10 minutes
  • Brush a bowl lightly with oil and place the mixture in it with a damp towel to cover it
  • Allow the dough to sit for approximately 1 hour to proof (rise)

Pizza Sauce

  • Heat a saucepan over low-medium heat and drizzle some oil
  • Add the onion garlic and anchovy to the saucepan and sauté until tender and translucent
  • Increase the heat to medium-high
  • Add the paprika, mustard, Worcestershire sauce, tomato paste and sugar then stir to combine
  • Allow the mixture to reduce and thicken slightly
  • Add the tinned tomatoes and parsley along with 100ml of water to rinse the tin
  • Reduce to a simmer and place the lid on
  • Cook for 30 minutes to an hour
  • Turn the heat off and allow to stand and cool for approximately 30 minutes
  • Add the sauce to a blender and blitz until smooth
  • If the sauce is too watery, place it back in the saucepan and reduce to the desired consistency
  • Allow to cool again before using on the pizza


  • Add the vinegar and sugar to a bowl and mix until dissolved
  • Soak the cranberries/craisins for approximately 15 minutes until they are rehydrated
  • Tip into a blender with the olive oil and blitz until smooth


  • Preheat the oven to 230 degrees Celsius
  • Once the dough is ready, cut them into balls approximately the size of a tennis ball
  • Lightly flour a clean surface and roll the dough to your desired thickness and place on a pizza tray/stone
  • Spoon on the tomato sauce and smooth over right to the edge
  • Sprinkle the grated mozzarella on without overloading
  • Add the shredded turkey, pumpkin and fetta ensuring that gaps are filled in
  • Cook the pizza for approximately 10 – 15 minutes at 230 degrees Celsius
  • Using a pizza cutter, slice the pizza into 8 pieces
  • Tear the rocket and sprinkle over the pizza along with the crushed walnuts

Spoon some of the vinaigrette over the top and serve.