“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


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.


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.


Squash, Taleggio and Sage pizza

Making pizza at home can be quicker than you think. I’ve used a Ciabatta bread mix for the base of my pizza here, which created a Roman style pizza – a bit deeper and doughier. The roasted squash and melted taleggio cheese were a delicious combination on the pizza. If you prefer a non-vegetarian version, I’ve added a version with pancetta as well. This recipe does take a little bit of time so it’s not necessarily the best when you want something on the table in half an hour, but if that’s the case, you can also buy a ready made pizza base from your local shop to speed things up.

Squash, Taleggio and Sage pizza

Makes 1 pizza | Prep 20 minutes + 20 minutes resting time | Cook 40 mins
A little effort | Meat-free

Pumpkin, sage and taleggio pizza

Tip: You can save a bit of time and effort by using a ready made pizza base.

You’ll need:

  • 1/2 a 500g pack ciabatta bread mix;
  • plain flour for dusting;
  • 175g pumpkin or squash, cut into wedges;
  • olive oil;
  • 150g passata;
  • 1 tbsp sun dried tomato paste;
  • 1 tsp garlic puree;
  • 1 tsp dried oregano;
  • pinch of dried chilli;
  • 77g pancetta (optional);
  • small handful sage leaves;
  • 50g taleggio cheese, sliced.

Preheat oven to 220C/200C fan/gas mark 7.

First make the dough. Following the pack instructions, mix the ciabatta bread mix. Knead on a floured surface for 5 minutes until the dough is elastic and smooth. Form a ball and transfer in an oiled glass bowl. Cover with cling film, which is slightly oiled from the inside, and leave to rest somewhere dark and warm for about 20 minutes.

Meanwhile, prepare the squash.  Put the squash wedges in a roasting tray. Drizzle with a little olive oil and a little salt. Mix well. Roast for about 25 minutes or until the squash has cooked through.

Next, prepare the tomato sugo. Mix the passata, sun dried tomato paste, garlic puree, oregano and, chilli and sea salt to taste. If you are using pancetta, you can also cook this now – add a little olive oil to a heated pan and fry the pancetta until slightly crispy (about 5 minutes).


At this point, add the tray you are going to use for the pizza to the oven. Roll out your dough to a large circle. Transfer to a sheet of baking paper which is slightly larger than your pizza base. Spread the tomato sugo, top with the taleggio cheese, followed by the sage leaves, pumpkin wedges and pancetta (if using). Bake for 15 minutes or until the cheese has melted and the base has cooked through.

This is my own recipe so please do let me know how you like it and if you have any feedback!




Courgette, chilli and basil pizzas

This flatbread pizza idea from Olive magazine went down a treat at home when I tried it a couple of months ago. Courgettes are still in season, so this recipe should give you an interesting idea on how to make a quick and easy vegetarian flat bread pizza, bursting with flavour. When it comes to quick meals, you won’t be able to beat these – they take about 20 minutes to put together and are perfect for a midweek supper! The original recipe (link below) uses mint, but I think basil goes really well with the courgettes. I’ve also added a tomato base for extra flavour.

Courgette, chilli and mint pizzas

Serves 2 | Prep 10 minutes | Cook 10 minutes | Easy | Vegetarian
You’ll need:
  • 2 large or 4 small flatbreads;
  • olive oil;
  • 100ml tomato passata;
  • 2 tsp oregano;
  • 1 clove garlic, crushed
  • 2 small courgettes, cut into ribbons using a potato peeler or a mandolin;
  • 1 red chilli, finely sliced;
  • 1 ball mozzarella, torn into pieces;
  • a handful basil.

Lightly brush the flatbreads with oil and grill for a minute on one side, then turn. Mix the passata, oregano and garlic together, then spread the tomato base over the flatbreads. Toss the courgette, garlic and chilli with oil and arrange over the breads. Add the mozzarella. Grill until the courgette starts to wilt. Season well. Add the basil and a slug more extra virgin olive oil if you like.

Tips and variations: I also made these also by dolloping a bit of ‘Nduja paste or adding slices of salami, chorizo, leftover roast chicken … they go great with whatever toppings you have available!

Original recipe from Olive Magazine, available here

My Month of Food – June

We’ve reached the middle of June already. Not quite sure how that happened so quickly, but here we are. This means it’s time for me to summarises all the new places I’ve been visiting. Somehow, this post is very west end heavy and covers a bit of Finnieston, Byres road and Kelvinbridge area. I’m very excited about this post because it also features one of the best restaurants I’ve been to in Glasgow in general, the highly praised Alchemilla. I’m really pleased to finally be sharing my thoughts on it with you! You’ll also notice that I’ve featured Crossing the Rubicon again as they have a new menu so I thought it’s time to update my previously unfavourable review.

Silla Korean – Finnieston – Korean Food/Dinner

I have been eyeing up Silla every time I’ve walked past, and since I quite enjoy good Korean food it’s been on my list to try. Their menu has a number of well known Korean dishes, such as a variety of Korean pancakes , Bibimbap, a smaller selection than expected of Korean Fried Chicken (but they had it on the special the day we were there so it might be available more often than I think) and various noodle, rice, meat and hot pot dishes. I opted for the Korean Fried Chicken, special on the day, spring onion Korean pancakes, while my friends had the Kimchi Jigae (spicy Korean hot pot), a kimchi pancake and a few other small dishes to share.

Overall we were quite pleased with the food at Silla. The portions were plentiful, the pancakes very tasty and my Korean Fried Chicken was crunchy and the Kimchi Jigae was spic and sour. The restaurant itself is casual, with a selection of Korean drinks (as well as your standard beer and wine).

  • ££: About £20 pp, drinks included. Not too bad and similar in price to other Korean restaurants in Glasgow.
  • Good for Korean food, casual dining, ok for groups (but I suspect you should book in advance as the space is small).

Crossing the Rubicon (update: new menu) – Kelvinbridge – Pizza & Craft Beer/Dinner

If you’ve been following my blog for a while, you will know that I’m not Crossing the Rubicon’s biggest fan (often disagreeing with other bloggers on this). I’ve had some pretty unimpressive food there and some pretty bad experiences (mind the time they served food containing gluten to my Coeliac friend and handled the complaint quite poorly…). So if it wasn’t for their spectacular Sunday night quiz I’m not sure I would have gone back after the last visit a few months back.

However, I’m pleased that we did go back as their new menu is a MASSIVE improvement to the Indian they were serving before. I’m still not sure how I feel about their Italian-Germanic fusion and German-inspired pizza toppings, however, the pizza I did try (spicy nduja) was actually pretty good. They also have a good selection of sauces (the beer sauce and the garlic mayo are great) and side dishes. The side dishes are probably the weakest point of the menu. They are all priced at £3 (which is okay) but are somewhat random. For example, who needs a bowl of chillies which is the same amount as a salad?! They could improve their side options by offering the larger sides (pickle salad, arancini etc) for £3 and having smaller portions for things like the chillies and olives for example. Overall, pleased to see the restaurant improving!

The pizzas are fluffy, with plenty of toppings and quite tasty. We have been back for more since that visit and tried a couple different ones. Still think this is my favourite one but my curiosity about their German-Italian fusion has now increased…

  • ££: Inexpensive, pizzas start from under £3 and it’s very decent;
  • Good for: pizza, craft beer and casual dining. Check out their Sunday night quiz by Sir James.
  • Avoid if: You are Gluten-free (Adding this there because they don’t have GF options and are not well informed/haven’t been well informed in the past).

Alchemilla – Finnieston – Dinner

This restaurant was so good it deserved a full review in its own right. You can read the full review here. To summarise – it’s simple food, cooked deliciously, using only the ingredients it needs. No need to over complicate when you have chefs that understand their ingredients so well. The restaurant serves Mediterranean inspired food, with seasonal ingredients, which can be washed down with tasty cocktails or natural wine. This has made it to the top of my favourite places to eat in Glasgow.

  • ££: Moderately pricey but well worth it. Our bill came to about £30 pp with 5 dishes to share and a drink each.
  • Good for: special occasions or when you simply want to celebrate fantastic food. Must try!

Kember and Jones – Byres Rd (West End) – Breakfast + Coffee & Cake

Finally, we have what I consider to be a West End Institution, having been opened for about 14 years. This is one of the first places I got to know with my mother and sister when we moved to Glasgow about 11 years ago and it holds a special place in our ‘history’. It’s still somewhat of a tradition that if the three of us are in Glasgow we will head there for waffles and coffee.


I had two visits to Kember & Jones in the past week, one with a friend for coffee and cake (yes, waffles count as cake…) and one for a very late breakfast with my mother (perhaps it was lunch…). Over the years we’ve seen K&J change and expand both in size (though unfortunately, part of their shop has gone now to make room for more tables) and in food options. I feel that the change is for the better and am pleased to see more on their menu. Their deli counter is always delightful in its own right with many options of fresh bread available for purchase. As for their cake offering, you can expect very large slices of cake to go with your tea or coffee.

  • ££: Breakfast around £7 pp, reasonably priced.
  • Good for: coffee, cake, brunch, lunch.

2nd half of June coming up soon. Look out for it in early July.

Pitta Pizzas

If you are in a need for a quick meal, or looking for an idea for a tasty party snack, these pitta pizzas is what you are looking for. I got this base recipe from BBC Good Food, but you can also play around with the toppings. You can make it vegetarian, or top with other favourite pizza combinations. For example, next time I’d spice this up and add some chopped chillies or add some pickled jalapenos.

Pitta Pizzas

Serves 2 (Or 4 as a snack) | Prep 10 minutes | Cook 10 minutes |Easy


You’ll need:
  • 4 wholewheat pitta breads;
  • 4 tsp sun-dried tomato purée;
  • 3 ripe plum tomatoes, diced;
  • 1 shallot, sliced;
  • 85g chorizo, diced;
  • 50g mature cheddar, grated;
  • few basil leaves, if you like. 

    Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

    Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

Original recipe from BBC Good Food magazine issue June 2010, available here.