Seriously – is there anyone sweeter than Brie Larson?
Obviously that question is rhetorical since I’m her friend and you’re not, but I swear Brie Larson is a damn saint. I mean, just look through her post-Trumpotus-elect Instagram feed – she is a damn angel that we don’t deserve.
Brie and I have been close friends for more than a decade after meeting on the set of 13 Going on 30. I could tell immediately that she was destined for greatest and made it my life’s work to help her succeed … which I have, so look at me being a success!
Anywho, I contacted my friend Toni and got Brie cast in the hit show United States of Tara, which led to Short Term 12 which, of course, led to Room … and her Oscar. As you can imagine, I haven’t let her forget that I am integral to all her success.
Given the post-Oscar spike – not enjoyed by my friend Halle Berry or frenemy Nicole Kidman – Brie and I haven’t been able to get together to celebrate her victory / discuss my involvement in the Captain Marvel movie (or as a love interest for Chris Pratt in Guardians of the Galaxy – I’m not picky).
It was so wonderful to be able to join together to celebrate our – yes our – wonderful achievements in Room over a rich, festively appropriate Turkey and Brie Larson Pizza.
This pizza originally came about due to me needing to work through an over abundance of post-Thanksgiving turkey but after training myself to become a competitive eater, it grew into its own delightful, meatbally delight.
That is a word.
Spicy, tart and a little bit decadent, this is the perfect meal for bridging the gap between holidays and / or eating your feelings.
Turkey and Brie Larson Pizza
pizza dough (I used the one from Pizsa Zsa Gabor)
passata or tomato paste, with a combination of herbs
500g turkey mince
1 tsp cinnamon
2 cloves garlic, minced
½ cup cranberry sauce
a couple of sage leaves, roughly chopped
100g(ish, no judgement if you want more) brie, roughly sliced
Follow the dough recipe on Zsa Zsa’s recipe.
Preheat the oven to 180°C.
Combine the mince, cinnamon and garlic in a bowl, and heat a lug of olive oil in a large frying pan over medium heat. Pinch out small chunks of meat and add to the pan, not worrying too much about forming them into perfect balls, and cook until completely browned. Add in the cranberry sauce and cook for a further minute and remove from heat.
Once you’ve rolled out the dough and covered it in your herby passata, sprinkle with sage leaves, top generously with meatballs and top with brie.
Pop it straight into the oven and bake for fifteen minutes, or until the cheese is melted and crisp.