Get into the festive spirit with the NEW Christmas Pizza from Fire & Stone - Christmas Pizza back by popular demand - this time with Brussels sprouts! 

In celebration of the festive period Fire & Stone has conjured up a limited edition pizza that will kick start the Christmas season.

As the name suggests, this ultimate Noél inspired pizza, available from 16th November until 31st December, merges your favourite Christmas flavours and aromas. The pizza is perfect for sharing with workmates, friends and family and a great alternative to the traditional Christmas dinner. 

Renowned for their deliciously different and fresh flavours, Fire & Stone gets into the Christmas spirit with a festive red wine gravy base topped with a medley of roast turkey breast, Brussels sprouts sautéed with pancetta, melted brie, roast potatoes, chipolatas and stuffing, finished with cranberry sauce and chopped parsley.

Christmas is definitely a time to indulge so don't be a scrooge, embrace the holiday season and head down to Fire & Stone to experience this new festive pizza.

The Fire & Stone pizza is available at all Fire & Stone restaurants and is priced at £11.95.

and now the recipe......... 

The Christmas Pizza from Fire & Stone

medium pizza base* (from a ready-made pizza mix or a ready-made base)

sliced roast turkey breast (available ready cooked in supermarkets)

5 cooked chipolatas cut up into 1cm pieces

Roast potatoes (approx. one medium potato roasted, cut into small cubes)

cooked stuffing (enough for four cherry tomato size small balls)

50ml red wine gravy - leave it in the fridge overnight so it is really thick

5 Brussels sprouts

20g pancetta

small chunk of brie (cut into about four 1cm slices)

About 50g Cranberry jelly

Pinch of flat parsley, chopped

Spread the thick gravy across the base, like you would with traditional tomato sauce! Scatter the sliced turkey base evenly then follow with the sausage pieces and evenly place the roast potato cubes.

Sauté the Brussels sprouts with the pancetta, chop them up and spread them across the pizza before draping the slices of brie on top (these will melt over the rest and taste delicious). Finally, scatter the stuffing, either by breaking it up with your fingers and letting it fall or placing the small balls on.

Cook the pizza in a preheated oven for 10 minutes (or according to instructions on pizza base packaging) at 200 degrees Celsius (390 degrees Fahrenheit or gas mark 5) until the brie is bubbling. When you take it out of the oven put a dollop of cranberry jelly in the middle and finish with some chopped parsley. Christmas roast turkey on a pizza!

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Fire & Stone is part of the CG Restaurants group of companies which also operates Tuttons and Dirty Martini in Covent Garden.

There are five Fire & Stone restaurants - three of which are in London: the original in Maiden Lane, Covent Garden, Westfield and the newly-opened Spitalfields Market, as well as one in Portsmouth and one in Oxford. Each restaurant serves deliciously-different pizzas with toppings inspired from around the world - in addition to mouth-watering pasta dishes and healthy but hearty salads.

The company has a commitment to source from specialist suppliers - preferring to find the best products available locally and making as much of the food fresh on site each day.

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