roast chicken pizza

I’m a huge fan of pizza as I’ve said before. It’s a great way of using up leftovers, which is exactly what the one above is – *leftovers pizza*

what you need:

– dough

  • 400g bread flour
  • 3/4 tsp dried yeast
  • 1 tbs olive oil
  • good fat pinch of salt
  • approx. 200ml of tepid water

– tomato sauce base

– the topping

  • leftover roast chicken
  • chargrilled peppers from a jar
  • 250g mozzarella
  • dried oregano
  • pea shoots

what to do:

  • put the flour, yeast, salt, olive oil into a large bowl and tip in the water drop at a time to mix the ingredients by hand into a stiff dough – turn the dough onto a work surface and knead for 5 minutes.
  • transfer back into the bowl and cover in cling film put the bowl into a warm place and leave for around an hour.

to assemble…

  • tip out your dough onto a work surface and split into two equal portions
  • roll the dough out thinly to the shape of your baking tray
  • transfer to a baking tray
  • top with the sauce, peppers and torn strips of mozzarella, drizzle with olive oil, sprinkle with oregano
  • bake until the cheese in golden and the bread risen
  • once out of the oven – top with shredded roast chicken and sprinkle with pea shoots

to serve:

This is nice with potato wedges and a rather tasty little dish of coleslaw

Of course as this is leftovers pizza just use whatever you have – roast beef & rocket, roast pork & chinese leaves….

Perfect Monday lunch or dinner.

roast balsamic veggies pizza

I’m a fan of pizza, for relatively a small amount of money it’s possible to make lots of lovely pizza, especially popular when mini-guests come for tea.

what you need:

– dough

  • 400g bread flour
  • 3/4 tsp dried yeast
  • 1 tbs olive oil
  • good fat pinch of salt
  • approx. 200ml of tepid water

– tomato sauce

  • tin of plum tomatoes
  • small onion
  • 1 tbs balsamic vinegar
  • 1 clove of garlic
  • good splash of olive oil
  • 2 tsp dried oregano
  • pinch of salt, grind of pepper

– the topping

  • selection of med veg – I used aubergine, green peppers, onion
  • handful of green olives
  • tbs balsamic vinegar
  • 250g mozzarella
  • dried oregano

what to do:

  • put the flour, yeast, salt, olive oil into a large bowl and tip in the water drop at a time to mix the ingredients by hand into a stiff dough – turn the dough onto a work surface and knead for 5 minutes.
  • transfer back into the bowl and cover in cling film put the bowl into a warm place and leave for around an hour.

meanwhile…

  • turn the oven onto 200C
  • peel and chop the onion, aubergine and peppers, toss in a slosh of olive oil and tablespoon of balsamic vinegar
  • roast in the oven for approx 20 minutes until turning golden

then…

  • peel the other onion and garlic, chop it using a food processor until its very fine.
  • add a splash of olive oil to a saucepan and tip in the garlic and onion – stir in a splash of balsamic vinegar and let it sizzle.
  • tip the plum tomatoes into the food processor and whizz until smooth
  • add the tomatoes to the saucepan, tip in the oregano, salt and pepper.
  • bring to the boil and then turn down to a low heat and simmer for 20 minutes

to assemble…

  • tip out your dough onto a work surface and split into two equal portions
  • roll the dough out thinly to the shape of your baking tray
  • transfer to a baking tray
  • top with the tomato sauce, roast veggies, olives and torn strips of mozzarella, drizzle with olive oil, sprinkle with oregano
  • bake until the cheese in golden and the bread risen.

to serve:

This is nice with potato wedges and a rather tasty little dish of coleslaw