Who doesn’t like pizza?! I certainly wouldn’t trust anyone who answers that question wrong, pizza is one of the best foods out there and is definitely in our top 5! The best thing about this recipe is not only does it taste amazing and is minimal effort, it also uses all your pesky, end of week food leftovers meaning you can enjoy amazing pizza without breaking the bank. This is our recipe for an awesome, homemade leftovers pizza.
For the below recipe we have listed a couple of simple topping items, however as always this pizza is COMPLETELY customizable! You can put whatever you like best on a pizza, just ensure that whatever meat you decide to put on it is completely cooked and ready to eat before you do.
- Ciabatta bread mix
- Extra flour for dusting
- 1 tbsp of oil (or do without for an extra healthy pizza)
- Water 350mL
- Pinch of salt
- Chopped tomatoes 400g
- Tomato Puree 2tbsp
- Basil 1tsp
- Oregano 1tsp
- Mixed herbs 1tsp
- Pinch of salt and pepper
- Cheese 300g grated
- Bacon 3 rashers cooked and diced
- Ham 3 slices cooked and diced
- Pepper 1 diced
- Start off by preparing the base. Take the ciabatta bread mix and empty it all into a large mixing bowl. Add the oil, salt and a small splash of water and begin mixing it in, continuing to add the water in small amounts.
- Once the water is completely mixed in and you have a sticky dough, dust a clean countertop with the excess flour and start to knead the dough into it. If it is sticking to your hands add more flour, it should be able to fold in half with the seam disappearing without sticking to your fingers. Knead the dough for about 10 minutes, folding air into it.
- Now place the dough ball back into the large bowl and dust the top with flour. Place a warm, damp towel over the bowl and leave in a warm place for 30 minutes. As we wait for this to rise we can prepare the meat toppings and sauce.
- For the sauce, add all ingredients into a pot and heat until it is bubbling. Reduce the heat and simmer for 15 minutes or until you think it is thick enough. It should be about the consistency of the tomato puree paste. Once it has reached this, turn off the heat and leave it at the side.
- Cook the meat however you would normally, ensuring any chicken is not pink in the middle. For bacon we like to cook it until it is crispy and almost burning, this brings out the flavour most. Pre-heat the oven to 200oC (180oC fan assisted).
- After 30 minutes bring the dough out and dust the counter once more. Knead the dough lightly for one minute and divide it into four portions. Easiest way is to roll it into a fat sausage shape and cut it with a knife. Take two of these portions and freeze for the next time you want pizza. With the other two, knead, squash or roll them into pizza shapes, ensuring to leave a slightly thicker section round the outside for the crust to hold the sauce.
- Spray an ovenproof tray with frylight or rub with some oil and place the pizza dough onto it. Par-cook the pizza for 5 minutes and remove from oven ready for topping.
- Spoon the sauce mixture onto each and spread evenly, remember it is better to add a small amount to each pizza and top them up, rather adding too much to one and regretting it.
- Sprinkle the cheese over the top of each pizza, followed by any other toppings you want. Don’t worry if it has turned into a mountain, these will reduce in size as the cheese melts.
- Stick them in the oven for 15 minutes and check on them. Lift one of them up with a spatula and check the dough in the middle is cooked, if it is still soft then return to oven for 5 minutes. Serve them up and enjoy!
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