When the fridge looks a bit bare but you don’t want to succumb to takeaway temptations, this delicious vegetarian pizza is super quick to prepare with mostly store cupboards items!

Spending some time on my blog has proven quite tricky this year since I started the new job! 🤓👩‍💻Sticking to my schedule of posting recipes has been quite challenging as well with little time to spend on documenting my culinary experiments.

But, I will continue to do so mainly focusing on recipes that can be done any evening of the week, where you definitely don’t want to be slaving away in the kitchen👩‍🍳

Tonight on the menu was this very tasty pizza cooked with mostly leftovers from the previous few days and let me tell you, it was pretty amazing! 😊

This week is a vegetarian week in our household and I celebrated it by using few odd bits left in the fridge so the toppings can be adjusted to whatever you find in it or in your cupboards 😋 For my part, I had some leftover ricotta, mozzarella, grated cheddar and half a can of sweetcorn to finish up which was perfect for my impromptu pizza night!

The cheat base is not a traditional pizza dough but it was crunchy and golden and soft in the middle so worked pretty well! Bonus for not needing to rest it and it cooked in only a few minutes!

Enough rambling, let me tell you now how I did it:

My cheat mid week pizza bianca 🍕

Servings: 2

Time required: 30 minutes

Equipment required: a pan that can go on the hob and in the oven

Ingredients

For the dough:

• 1.5 cups of yogurt
• 2.5 cups of plain flour
• 2 tsp of baking powder
• pinch of salt

For the toppings (although feel free to add whatever tickle your fancy!):

• 4 heaped tbsp of ricotta
• a dozen baby plum tomatoes
• 1 jarred red pepper
• 1 mozzarella ball
• 1 handful of grated cheddar
• 4 tbsp of canned sweetcorn
• Few basil leaves
• 1/2 tsp of oregano
• Salt/pepper
• Olive oil (I used garlic infused oil)

Instructions

1. Chop all your toppings into bitesize pieces: mozzarella, tomatoes and red pepper
2. Heat up your frying pan at a medium high heat on the hob
3. Mix the yogurt, flour, baking powder and pinch of salt in a bowl then work the dough thoroughly starting with a spoon then finishing by hand on your chopping board (you can add more flour if the dough is too sticky) for about 2-3 minutes
4. Split the dough in 2 then on the floured surface then spread 1 ball into a disc matching the size of your frying pan using just your hands
5. Spray a bit of oil onto your pan then add your first pizza base and cook for 3 minutes
6. In the meantime, turn on the grill or broiler in your oven to high
7. Flip your pizza base onto the other side (the top should be golden, if not, cook a further minute or two)
8. Spread 2 tbsp of ricotta on the dough then add the chopped tomatoes, pepper, sweetcorn, mozzarella and cheddar
9. Sprinkle some oregano then put the pan under the grill to finish off the pizza
10. Once the cheese is nice and bubbly, take the pizza out and serve straight away with some torn basil leaves, ground black pepper and a drizzle of olive oil.
11. Repeat the whole process with the second pizza dough!

This is a super easy way of making pizza when you are in a rush and it can be adapted with whatever you have left in your fridge!

For my part, as I’m going on holidays this weekend, the aim was to finish the content of the fridge before leaving! 😁 So practical and tasty hehe!

Bon appetit! xx