Hello, so Friday comes around again and it’s with the added bonus of a bank holiday Monday if you are in the UK, so that means I get to have an extra lie in which can only be a good thing. So, I love pizza, really I do, you can find my recipe for pizza here or my recipe for stromboli here, I mean seriously, who doesn’t love pizza? So, the other day, I was looking through my fridge and feeling very uninspired about what to cook for dinner, I had all these left over bits and pieces, some roast chicken, and some pizza cheese from the last time I made pizza, and I thought, well why not make a cheats pizza, similar to pizza but faster and easier and with the bonus of using all the vegetables and leftovers in my fridge which needed using up before going to the grocer on the Saturday to get fresh vegetables and let’s be honest, you can never have enough pizza recipes, and a cheats pizza recipe which uses up bit of ingredients in the bottom of your fridge – bonus…
As I have mentioned I was using up leftover ingredients in my fridge, so feel free to change the quantities or use a different topping, or use the same, it was tasty… Now for the recipe…
Feel free to change the quantities or use a different topping.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: 2 Large Portions 1x
- 1 roll of ready rolled puff pastry
- 6 tbsp pesto or you can use a tomato base
- 1 red pepper
- 10 mushrooms thickly sliced and fried
- 1 red onion thinly sliced
- 1 tin sweetcorn drained
- 1/2 leftover roast chicken or cooked chicken breast deboned and shredded, reserve the skin
- 2 tsp dried oregano
- 300 g pizza cheese or grated mozzarella
- 1/2 tsp 2 grinds of salt salt ground over the pizza
- 1 tsp ground black pepper
- 1 large baking tray on which to bake your pizza
- Preheat the oven to 180°C.
- Take you puff pastry out the fridge and let it come to room temperature as per the packet instructions. Whilst you are waiting for that to happen, prepare your ingredients so that they are all ready once you have rolled out the puff pastry. This is the time to take the chicken off the bone, slice the peppers etc.
- Fry off your mushrooms for about 5 minutes, they will cook in the oven, this is just to give them a head start, set aside once fried off.
- By now your pastry should be ready to roll out, I am quite fortunate in that I have a large flat roast tin for the day I decide to make a swiss roll, getting back to the cheats pizza however, roll out the pasty or simply unfurl, line your tin with baking parchment and spray with non stick spray, play your puff pastry on the roasting tin.
- Spread the pesto evenly over the puff pastry leaving a little gap at the end like you would a normal pizza, then add the chicken spreading it evenly over the top of the pesto, add your onions, sweetcorn, pepper and mushrooms in an even layer.
- Now add your cheese evenly over the top, (I know we haven’t used the chicken skins yet, but wait, they will be used), then sprinkle over the oregano and grind over the salt and pepper.
- Bake in the middle of the oven for 15 minutes and after which time it should be starting to go slightly brown on the top, remove from the oven and spread the chicken skins evenly over the top, put back in the oven for 5 minutes so the skin can crisp up.
- After 5 minutes your cheat’s pizza should be ready, the cheese nice and brown, the skins nice and crisp, simply remove from the oven, slice into squares and serve. It will serve 2 hungry people or 4 slightly hungry people or indeed 6 as a snack.
As this was using up ingredients in the fridge and leftovers which otherwise would have gone into the food waste, bin, I am entering this into the No Waste Food Challenge which is this month being hosted by Janice over on Farmers Girl Kitchen and Elizabeth over on Elizabeth’s Kitchen Diary. Do go an give those blogs a look as there are lots of wonderful recipes there which you can enjoy.
That’s all from me, have a lovely weekend and I will see you very soon with some more recipes.