“Use up your Christmas leftovers” Pizza

If you are looking for ideas of how to use up your leftovers over the next few days, this might help! You can really customise this recipe in any way you want with whatever leftovers you have left. You can make it a meat feast (think turkey + ham + stuffing) or vegetarian supreme (think roasties, sprouts, veggies), or of course – mix and match. You can make your own pizza dough if you have time or use ready-made pizza base like suggested below. This turned out to be very tasty, it has quickly become my favourite way to use up Christmas leftovers!

“Use up your Christmas leftovers” Pizza

Serves 4 | Prep 10 mins | Cook 15 mins
Easy

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You’ll need

  • 2 ready-made pizza bases;
  • 8 tbsp tomato passata;
  • 1 tbsp oregano;
  • 1 tsp garlic powder;
  • 125g mozzarella, cubed;
  • leftover meats and/or veggies, chopped to bite-sized pieces (see tips below for suggestions).

Heat oven to 220C/200C fan. To make a simple sugo, mix the passata with the oregano and garlic powder. Season well.

Spread the sugo over each pizza base. Top with your choice of meats and vegetables (see below for toppings suggestions), and finally add the mozzarella. Put the pizzas in a tray or pizza stone and bake for about 15 minutes.

As you can see from the photos, we opted for making our own dough and shaping it to a rectangle (sorry Italian friends!) it worked perfectly for us. If you are making your own dough you can still follow the recipe above.

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Topping suggestions:

Food Notes special: Leftover roast meat (we used goose), sliced red onion, sliced fresh tomato, green olives.

Meat feast: Top your pizzas with equal amounts of chopped turkey, chopped ham and chopped stuffing. Add some sliced red onions and black olives for extra flavour if desired.

Vegetarian feast: Top your pizzas with equal amounts of chopped roast potato, brussels sprouts and other roast veggies. Swap the mozzarella for chopped taleggio for a different taste.

Vegan supreme: Use any combination of your leftover veggies and to your pizzas with cubed or shredded vegan cheese.

Christmas dinner: Top your pizzas with some leftover roast meat, roast potatoes, stuffing and sprouts, for the ultimate Christmas dinner pizza.


Hope you enjoy these ideas! Do share your favourite combinations in the comments and keep sharing the inspiration. I hope you all enjoyed the festive period.

~Em

Jamie Oliver’s Popeye Toast and Eggs

Experimenting with breakfast dishes is one of my favourite things to do so I’m always on the hunt for new breakfast and brunch ideas to make at home. Going out for brunch is nice but I like to have breakfast at home with my partner at least a couple of times a month. I made these Spinach topped toasts for breakfast before a cycling trip and they indeed provided some much needed fuel for the day. I also decided to add a piece of ham to our plates and it made a delicious egg, ham and spinach toast breakfast!

Jamie Oliver’s Popeye Toast and Eggs

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Serves 2 | Prep 10 minutes | Cook 15 minutes | Easy | Under 500 Kcal
You’ll need
  • 160 g ripe cherry tomatoes, on the vine;
  • 4 thin slices of wholemeal bread;
  • 3 large eggs;
  • 15 g slice of smoked ham;
  • 80g baby spinach;
  • 2 tablespoons semi-skimmed milk;
  • 1 heaped tablespoon cottage cheese;
  • hot chilli sauce, to serve;
  • 2 – 4 slices smoked ham, to serve.

Preheat the grill to high. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.

Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.

Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges. Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.

Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.

Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. Serve with a few extra slices of ham and hot sauce, if you wish!

Original recipe by Jamie Oliver, from an older issue of Foodies magazine, and available online here.