Hey Presto Pizza



Here’s another tasty recipe for the weekend from Love Food Hate Waste website. Use up leftovers and save money!

This fast version of pizza is tasty, quick to make and versatile. You can use all sorts of ingredients and really load it with different toppings.  

Serves: 2- 3 :Prep time: 

Cooking time: 15-20 mins


  • 1 ciabatta loaf, cut in half lengthways 
  • Dash olive oil
  • 1 large onion, thinly sliced
  • 250g (8oz) vegetables, roughly chopped (e.g. 1 red, 1 yellow pepper, mushrooms)
  • 3-4 cloves garlic, crushed
  • 1 heaped teaspoon dried oregano
  • Good pinch pepper
  • 200g (7oz) tomatoes, chopped (fresh or tinned)
  • 125g (4oz) ball mozzarella, thinly sliced (or any grated cheese)


  1. Add the oil to a pan with the onion and cook for 2 minutes, then add the other vegetables and stir regularly for 5 minutes ensuring they are evenly cooked.
  2. Add the garlic, oregano, black pepper and chopped tomatoes and mix well, bring to the boil then turn down the heat, cover and simmer 3-4 minutes.
  3. Put the ciabatta onto a baking tray and spread the vegetables evenly over the top. Then arrange the cheese and bake in a preheated oven 200ºC/Gas 7/ 425ºF for 8-10 minutes.


Use up
Cooked vegetables and meats can be added to the topping, along with any leftover pasta sauces. Any leftover bread can be frozen and used up next time.  If using half a 400g (large) tin of tomatoes, use the remaining half in a pasta dish, vegetable Bolognese sauce or add to a stew or casserole.


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