Come Sunday my fridge is full of bits and pieces of what didn't get used during the week. I know I said leftovers put together can make a great soup, well they also make for a great pizza.
This is a really fun way for every one to get involved in dinner and kids can make their own.
For the pork mince balls, I used what was left from the golden roast chicken stuffing. For the pizza dough, I was lazy and bought a pack of fresh Bordeaux Bakery dough from Moore Wilsons. Its a perfect option after a long day at work.
NOTE - If you are one of those people who has countless jars of olives, sun dried tomatoes, marinated artichokes etc hiding in the back of your fridge, now is the time to use them up!
Ingredients (If you don't have these ingredients use whatever you have. Don't be scared to get creative!)
1 portion pizza dough
1/2 c fresh tomato sauce, tinned tomatoes puréed with garlic, onion, salt and pepper
1 mozzerella ball
1/3 c grated cheddar
1/3 c grated pecorino
1/3 c grated gruyere
Pork stuffing (click here for recipe)
6 slices jamón ibérico or proscuitto
2 tbsp Italian parsley, finely chopped
Handful of rocket
Preheat oven to 220 degrees.
Roll the dough to 2mm thick. Im not overly fussed about perfect circles however it you are, start in the centre and after each roll turn the dough 15 degrees. You want the base to be very thin, otherwise it wont cook completely.
Smear over tomato sauce getting right to the edges.
Top with everything else excluding the rocket.
Place on a baking paper lined baking tray and pop in the oven for 10 minutes or until the base has a little colour.
Allow to cool for a minute before topping with rocket and slicing.
If you want to make your own dough, Jamie Oliver has a good one here.