Pizza of Leftovers is a superb recipe to use up left over meats after roast dinners. This is especially good after Thanksgiving and Christmas where we all over indulge. I’m using turkey and ham leftover in this recipe as I always have too much. Pork, chicken, lamb and beef work well but be careful not to over dry the lamb and beef. I normally add the them to the pizza in a hoisin/soy sauce to reinvigorate.

There are so many additional toppings you can add such as olives, anchovies, shallots, bell pepper, chillies and pineapple etc. However, why not try adding cranberry sauce or a breakfast pizza with scrambled eggs! Pizza of Leftovers is an invitation to be creative so nothing ever goes to waste.

Pizza of Leftovers

A pizza that makes the most of whats left. This recipe is adaptable to every meal and if so full of flavours, you will end up looking to forward to the meal after the roast dinner.

4.74 from 96 votes

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Ham, Herbs, Left Overs, Pizza, Pizza of Leftovers, Sauce, Spice, Turkey

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Portions

Calories: 571kcal

Ingredients

Dough Ingredients

190 g all purpose flour
110 ml warm water
3.5 g active yeast dried
½ tsp salt
½ tsp caster sugar
20 ml olive oil

Topping Ingredients

200 ml tomato passata
12 medium plum tomatoes halved
75 g ham leftover/sliced
50 g turkey leftover
100 g mozzarella torn
100 g cheddar grated
15 g dried oregano
25 ml olive oil
1 tsp sugar
salt
ground black pepper

Instructions

Preheat your oven to 210C/410F/Gas Mark 7.
In a large mixing bowl add the all-purpose flour, yeast, salt and sugar and stir to combine.
190 g all purpose flour, 3.5 g active yeast, ½ tsp salt, ½ tsp caster sugar
Add the water and oil and using your hands or a strong spatula mix to form a dough. Obviously if you have a food mixer then it’s a lot easier.
110 ml warm water, 20 ml olive oil
When the mixture has become a dough, lightly flour a work surface and transfer the dough to it. Using your heel of your hand knead the dough for 2-3 minutes to make sure its thoroughly combined and ready. Cover with a damp cloth until needed.
Put a medium saucepan over a medium heat and add the olive oil. Once warmed, add the passata sugar, salt and pepper and stir well. Adjust the heat so the mixtures start to simmer gently and then leave to simmer for 5 minutes or until the sauce has thickened enough so it won’t run off the pizza. Turn off the heat and put to one side to cool slightly.
200 ml tomato passata, 25 ml olive oil, 1 tsp sugar, salt, ground black pepper
Using a rolling pin roll the dough into large level circle about 12 inches across.
Spoon over the passata sauce covering it evenly to within ½ inch or so off the edge.
Sprinkle the cheddar over the sauce and top with the leftover ham and turkey with the tomatoes scattered over the pizza.
75 g ham, 50 g turkey, 100 g cheddar, 12 medium plum tomatoes
Finally add the torn mozzarella over the top and place in the preheated oven for 20 minutes or until the dough has risen and golden brown and the cheese is bubbling away beautifully.
100 g mozzarella
Once cooked remove from the oven and sprinkle the dried oregano over the pizza and serve.
15 g dried oregano

Nutrition