Quick Use-Up Pizza

Great for parties

Make this right now, throw onto a halved baguette anything that you’ve got in the fridge to make a wicked ‘pizza addict’ munchie.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 10min
Cook time: 10min

Makes 20

  • 1 baguette, chop into three, and then split in half
  • 1 garlic clove, halved
  • 2 tablespoon olive oil

    Olive oil

    Usually the darker green the oil, the richer the flavour.

    • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
    • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
  • 4 tablespoon pizza topping
  • 200g any leftover cheese such as Edam, Gruyere, Cheddar, sliced or grated
  • Pinch of oregano

Instructions

  1. Preheat the oven to 230C (450F) mark 8.
  2. Rub a halved garlic clove over the split baguette. Drizzle with olive oil. Put onto a baking tray in a hot oven for 5 minutes.
  3. Spread pizza topping thinly over the hot bread.
  4. Top with the cheese and any other topping that you have in the fridge (see list below). Bake for a further 5 minutes. Sprinkle with dried oregano and arrange on a serving plate.

Suggested toppings

  • any cheese such as Edam, Cheddar, Gruyere, Brie, Goats Cheese etc
  • Capers
  • Anchovies
  • leftover chopped or sliced cooked Turkey, Chicken or Ham
  • Sweetcorn
  • Peas
  • Parma Ham
  • Cream Cheese
  • Tuna
  • Olives
  • Sliced Mushrooms
  • leftover cooked or roasted Vegetables, chopped
  • Pesto
  • Sun-dried Tomatoes
  • Frozen Prawns
  • Sliced Peppers
  • Sliced Courgettes
  • Mixed Cheeses
  • Salami Slices
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