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Ultimate Christmas leftovers pizza

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Ingredients

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FOR THE PIZZA BASE
7g dried yeast
325ml lukewarm water
250g wholemeal bread flour
250g plain bread flour
1 tsp smoked salt
1 tsp granulated sugar
1 tbsp extra virgin olive oil
FOR THE TOMATO SAUCE
600g fresh cherry tomatoes
3 garlic cloves, skin on
1 tbsp olive oil
1 sprig fresh rosemary
1 sprig fresh thyme
FOR THE TOPPINGS
300g cooked pulled pork or gammon, shredded
16 Brussels sprouts, finely sliced
1 x 180g pack ready-to-eat chestnuts, crumbled
200g mozzarella cheese, torn into small chunks
4 small handfuls of pickled red onions, drained
Small handful of fresh basil, leaves only
25g pine nuts (optional)
BBQ sauce, to drizzle

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Ultimate Christmas leftovers pizza

My fridge-raider pizza is the best way to use up Brussels sprouts, chestnuts and leftover pulled pork or gammon from Christmas. Everything sits on my homemade pizza base and tomato and garlic sauce – both of which are free from added nasties and far lower in sugar and salt than shop-bought versions.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 2
    • Medium

    Ingredients

    • FOR THE PIZZA BASE

    • FOR THE TOMATO SAUCE

    • FOR THE TOPPINGS

    Directions

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    1. To activate the yeast, pour into a glass with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface).

    2. Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch.

    3. Tip the dough out onto a lightly-floured work surface and cut the dough into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size.

    4. To make the tomato sauce, place the cherry tomatoes and garlic cloves in a deep roasting dish and toss in the olive oil. Season generously with salt and pepper and place the rosemary sprig and thyme sprig on top.

    5. Roast in a preheated oven at 180C for 25-30 minutes or until the tomatoes have started to break down. Leave to cool before transferring the cherry tomatoes and garlic cloves popped from their skin into a blender. Discard the rosemary and thyme and blend to a smooth purée.

    6. When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up. Knock the dough back, then lightly oil your hands and stretch each ball of dough into a large oblong (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.

    7. Evenly spread the tomato and garlic sauce over each base, leaving a small border at the sides (reserve any leftover sauce for another recipe). Scatter over the pulled pork or gammon, followed by the sliced sprouts and chestnuts. Top with the torn mozzarella and pickled red onions.

    8. Gently slide each base onto a pizza tray (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the pulled pork is sizzling and the cheese is bubbling.

    9. Garnish each pizza with basil leaves and pine nuts, if using, and drizzle with BBQ sauce. Eat immediately with a side salad.

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