It doesn’t matter whether you’ve got leftover chicken, lamb, duck, pork, turkey or beef, this Leftover Roast Dinner Pizza is a cute and tasty way to use it up along with some of the leftover vegetables and even the stuffing! Turn that Sunday roast into a Monday Pizza!
3tbspCranberry Sauce - or another complementary sauce like horseradish cream or mint sauce
Make The Pizza Dough
Measure 150ml Warm Water into a jug. Do make sure that it is warm and not hot or you will kill the yeast.
Add 7g Dried Yeast and 1 tsp Sugar to the water and give it a good stir. Set aside.
Weigh 200g Strong White Bread Flour into a mixing bowl (use your stand mixer bowl if using) then add 1 tbsp Olive Oil and 1 tbsp Sea Salt Flakes. Give the salt a crunch in your fingers to break the flakes into slightly smaller pieces.
Keep an eye on the yeast mix to see when it starts getting a little bubbly. If after a good 5 minutes, it hasn’t started bubbling, your yeast might be dead. Give it a stir and another 5 minutes. If it still isn’t doing anything, you need to find new yeast.
Once you know it is active, add the yeast mix to the flour mix. Mix it together until a dough forms.
Knead the dough for around 8 minutes in a mixer using the dough hook. You will need to knead for about 15 minutes if kneading by hand. Either way you are looking for the dough to become smooth and to stretch without breaking.
Leave the dough in its bowl, cover and leave to prove until doubled in size. How long this will take will depend on the room temperature. In my oven with just the light on, this takes around 1 hour.
Prepare the Toppings
Which toppings you choose to use will depend on what leftovers you have available/personal preference. I have stated the amounts that I used for 2 pizzas leftover from a Christmas Dinner.
Mash 150g Cauliflower Cheese to make the sauce. Tear 50g Stuffing into small pieces. Slice 80g Pigs in Blankets and 60g Cooked Sprouts. Tear or chop 100g Sliced Meat (e.g. Turkey, Chicken, Beef, Pork, Duck or Lamb) into smallish pieces.
Optionally you can make a herby garnish by melting 1 tbsp Salted Butter and dipping 10 Sage Leaves into it. I let them sit in the butter until they go on the pizza.
Gather the remaining topping ingredients like 3 tbsp Bread Sauce, 130g Grated Mozzarella and 3 tbsp Cranberry Sauce.
Make the Pizza Bases
Turn the over onto 200c fan | 220c non-fan | 430f
Take the risen dough out of the bowl and give it a light knead on a floured board. This removes most of the air bubbles.
Split the dough into two and form them into rounds with a smooth top. You achieve this by tucking the sides of the dough underneath the ball. Leave them to sit and rest for 5 minutes.
Meanwhile line or grease a baking tray. Or 2 smaller trays.
Lightly flour your board and rolling pin then start rolling out one of the balls. It doesn’t matter what shape you go for. I went with rectangles so I could comfortably fit two on my tray. Either way you are looking for the dough to be around 3-4mm (1/8 inch) thick. Keep turning the dough as you roll to stop it sticking.
The dough will keep springing back. If it is a struggle, just leave it for 2 to 3 minutes for it to rest again.
Move the rolled out dough to the tray. You can continue stretching it out a little with your hands. And repeat with the second ball of dough.
Assemble and Cook the Pizzas
Start by spreading the mashed cauliflower cheese over the base of the pizzas. You can leave a small edge of dough showing.
Add two thirds of the cheese on top of the cauliflower cheese.
Add the stuffing and pigs in blankets.
Add the sliced sprouts, torn roast meat and small dollops of bread sauce if using.
Top with the remaining mozzarella and buttered sage leaves.
Bake for around 10 to 15 minutes depending on how crispy you like your pizza. (I like everything a little underdone!)
Garnish with the cranberry sauce, slice and serve!