This is basically Thanksgiving on a pizza.
Photo by Farideh Sadeghin
Prep: 2 hours
Total: 2 hours 30 minutes
for the pizza:
1 13-ounce ball of pizza dough
1 strip bacon, cut crosswise into 1/2-inch pieces
1 1/2 cups mashed yams
2 tablespoons dark brown sugar
2 tablespoons heavy cream
2 tablespoons unsalted butter, room temperature
all-purpose flour, for dusting
semolina flour, for dusting
6 ounces whole milk mozzarella, shredded
5 ounces shredded turkey
canola oil, for frying
2 large leaves cavalo nero, wash and dried, ribs removed
dark brown sugar
2 ounces cranberry sauce
2-3 tablespoons mascarpone
fine sea salt and freshly ground black pepper, to taste
1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60 ̊F to 65 ̊ F. (it will be 35-40 ̊F when it comes out of refrigeration). Push an instant read right through the plastic wrap to take the temperature. This can take from 1 to 3 hours depending on the temperature of the room.
2. Meanwhile, set up 2 oven racks, one in the upper 1/3 of the oven (usually second rung down) and the other in the bottom. Center a pizza stone on each rack and preheat the oven to 500 ̊F for at least 1 hour.
3. Heat a medium frying pan over medium-high. Add the bacon and cook, stirring often, for about 4 minutes, or until the bacon is cooked about halfway. Set the pan aside.
4. Heat the yams in a small saucepan over medium. Add the sugar, cream, and butter and season with salt and pepper. Cook until the butter has melted and mix to combine.
5. Dust the work surface with the flours. Move the dough to the surface, dust the top as needed and open the dough to a 13-inch round with a slightly raised edge. Move the pizza to a peel. As you work, shake the peel from time to time to be sure that the dough isn't sticking. Spread half the yam puree over the crust leaving a 1/2-inch border. Mound the cheese in the center and spread it evenly over the surface, leaving a 3/4-inch border. Place your bacon and shredded turkey onto the pizza over the cheese.
6. Slide the dough onto the top stone to bake for 6 minutes. Lift the pizza with the peel, rotate the pizza 180 ̊ and transfer it to the bottom stone to bake another 4 to 5 minutes, or until the bottom is browned and crisp and the top is golden brown.
7. Meanwhile, heat 2-inches of canola oil in a large saucepan to 350 ̊F. Put a cooling rack over a baking sheet. Cut the kale into 1-inch pieces. Just before making the pizza, add the kale to the oil, working in batches not to overcrowd the oil. You'll see oil bubbling around the kale; when the bubbles subside the kale will be crisp, about 2 minutes. Drain the kale on the cooling rack and keep in a warm spot.
8. Transfer the pizza to a cutting board and cut it into 6 pieces. Sprinkle with a light dusting of brown sugar. Add small quarter size dollops of cranberry sauce. Scatter the kale over the top and spoon dollops of the mascarpone and remaining yams on the pizza. Season to taste with salt and pepper and finish with a light drizzle of maple syrup.