This store cupboard pizza recipe is so simple but one of the most popular ideas I’ve shared on social media recently. We all need a tried and tested recipe for when we are tempted to reach for the takeaway menu at the end of, or during, a tiring week.
This delicious pizza is so easy to cobble together and way healthier than any you’d buy. It also saves a fortune if you usually buy pizza at the supermarket – even more so if you usually get them delivered. Italians may want to look away when they see that I use mature Cheddar rather than mozzarella, only because I always have a block of the former in the fridge. Every child, and every frazzled or hungover adult I’ve ever whipped this up for has swooned.
Empty your fridge to top your store cupboard pizza
When I say store cupboard pizza – I include the fridge and freezer stash as my ingredients. Read more about what I keep in my freezer here.
Use up any cheese or cooked meats from the fridge. You may want to tuck a few leftover roasted vegetables under the cheese too. You can even use my romesco sauce instead of tomato if you have some knocking about. If you’re on a mission to get extra greens in to your diet, mix some pesto or chopped up rocket (arugula) into the tomato sauce. No one will notice.
A perfect job for small hands
Get small people to make their own pizzas by giving them the flatbread, tomato sauce, a pastry brush (to spread the tomato), a cheese grater and some toppings. My boys love chopping mushrooms so I give them a pile to chop and add.
Here’s how I make these store cupboard pizzas…
- Get one tortilla/flatbread per person and place it on a flat metal baking tray. I always use a wholegrain flatbread, because they are filled with fiber and nutrients that are lost when white flour is used. In the UK, I use Waitrose or Lidl seeded wraps or Crosta & Mollica wholemeal Piada flatbreads. In the US I use the Trader Joe’s Middle Eastern flatbreads or their wholewheat flour tortillas. I always keep flat breads in the freezer and just pull out as many as I need.
- Spread the still frozen tortilla on one side with passata or tomato sauce. I make big batches of tomato pasta sauce and freeze it in individual servings in the freezer.
- Top the pizza with your choice of toppings – sliced mushrooms, torn ham, sliced chorizo or even leftover sausages, then grate Cheddar cheese and sprinkle dried oregano and olives over before baking at 250°C (230°C fan) or 500°F for 8-10 minutes until the cheese is bubbling and the base is crisp.
- Use scissors to snip into wedges and eat immediately.
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