One of the best things about having leftover roast dinners is having fun the next day creating new dishes from it. Sandwiches filled with sliced roast beef – yum. Warm lamb salad – yum. Diced up roast pork in fritatas or fried rice – oh yeah. And perhaps some leftover roast chicken pizza?
Easy to make, these personal sized pizzas make great weekend lunches. Generally everyone gets creative when it comes to toppings, but the base of the pizza is just as important. I used tomato pesto for some and mayonnaise and bbq sauce for the other. They’re probably not the healthiest (who am I kidding?) but they’re delicious and loads of fun!
Here’s the basic pizza dough base (makes 5-6 thin personal sized pizza bases)
Adapted from Jamie Oliver
300g strong white bread flour
1/2 tablespoon fine sea salt
1 x 7g sachets of dried yeast
1/2 tablespoon golden caster sugar
around 325ml lukewarm water
Pile the flour and salt on to a clean surface and make an well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
To make pizzas:
Place the dough on a floured surface, divide into 6 portions (or less if you prefer bigger pizzas). Flour and cover with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a portion of the dough, dust your surface and the dough with a little flour and roll it out into a rough circle about 0.5cm thick.
Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge.
When you’re ready to cook them, preheat your oven to 250°C/500°F. Top each pizza with your favourite stuff (don’t forget the cheese!), drizzle with a tiny bit of olive oil and place pizza (on the foil) one at a time directly on the shelf of the oven. Cook for 7 – 10 minutes until golden and crispy.