Even the smallest amount of leftovers can be turned into an indulgent meal. Tacos, sushi and even pizza all benefit from this “less is more” approach and need very little by way of ingredients, too, making them a perfect vehicle for upcycling leftovers. Even just a few vegetables, fish or meat goes a really long way on a pizza – scatter them sparingly, leaving lots of space so the base cooks.
Fridge raid naan “pizza”
There are no rules here: choose your bread base (naan, ciabatta, baguette or even white sliced) and top with whatever you have available. Make a classic margherita with passata, chopped tomatoes or pizza sauce and some cheese, or go for a pizza bianca using just cheese, garlic, herbs and some torn ham or rocket to finish.
Of course, classic toppings such as mozzarella, tomatoes, basil, pepperoni, peppers and mushrooms are all welcome, but the idea behind this dish is to use up what you have in the fridge. Some of the best pizzerias are the most inventive, so think like them and pair some interesting new combinations using what you have in the larder: blue cheese, pear and chopped salad, say, or something more classic and simple such as tomato sauce, parmesan, garlic and capers.
Serves 1-2
1 naan, ciabatta or small baguette
Toppings – all optional and to taste
3-5 tbsp red sauce (pizza or pasta sauce, passata, chopped tomatoes), or 3-5 tbsp white sauce (cream cheese, bechamel)
2 tbsp extra-virgin olive oil
30-50g cheese odds and ends
Other toppings
30g vegetables (eg, cooked aubergine, broad beans, sliced courgettes, fennel, radishes, spring onions)
30g cooked meat (eg, roast chicken, bacon lardons, torn sausage)
Fresh toppings
Soft herbs (eg, basil, oregano, thyme, mint)
Cold meats (eg, ham, prosciutto, chorizo)
Salad leaves (eg, rocket, mizuna, mixed leaves)
Spread the red or white sauce over the base of your chosen bread, leaving a 3cm crust bare all around the edge. Scatter the small or thinly sliced vegetables (eg, broad beans, sliced courgettes, fennel, radishes or spring onions) over the top; if using a moist vegetable such as spinach or aubergine, cook it first in olive oil. If you want meat on your pizza, too, scatter over some shredded roast chicken, cooked bacon lardons or torn cooked sausage.
Cook the “pizza” under a very hot grill for about 10 minutes, or until the toppings start to brown slightly. Enjoy hot (or eat cold for breakfast the next morning), if you like adding a few fresh toppings including soft herbs, cold meats and/or salad leaves.
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