Whenever I look into the fridge and see a tuppaware here and a ziplock bag there of leftovers my mind instantly jumps to a pizza or a pasta. Tonight, I’m making pizza... and my secret ingredient is KNORR SPAGHETTI BOLOGNAISE dry cook-in-sauce!!!
I made a delicious coleslaw last night and have some cabbage leftover and I almost always have herbs I can never finish. At the moment, I have parsley and chives floating around my fridge. Lastly, I have ¾ tub cream cheese (I only needed 1 ¼ cups cream cheese for icing) waiting in all its creaminess to be used before the sell-by date hits.
I don’t know about you but my fridge is filled with condiments, pickles and jars of goodies… so I am adding some beetroots in a jar to this mix.
The moral of the story here is to use whatever you have lurking in your fridge that normally (or could possibly) get wasted and pop it into a pizza… so easy and sooo yum!
The idea of cabbage on a pizza might sound strange but trust me once that caramelisation starts happening, those cabbage rounds get sweet and super tasty. Paired with a good aged cheddar and you are smiling from ear-to-ear!
Clean Out The Fridge Pizza
3 spring onions (use them all & the white parts!)
all sorts of herbs
¾ tub cream cheese
From the fridge
6 slices beetroot in a jar
1 garlic clove
Pop to the shop
1 packet KNORR Spaghetti Bolognaise Dry Cook-In-Sauce
1 can chopped tomato
2 red onions
1 lemon, juiced
100g aged cheddar, grated
pizza dough or ready-made pizza base (TIP** you can buy ready-made bread dough from most bakery counters in your supermarket – works like a dream for pizza & saves tons of time)
Firstly, place your pizza stone in the oven (if you have one) and then preheat to 220’c. While the oven heats up, place the cream cheese, herbs, spring onion and half the lemon juice in a food processor. Blitz until smooth, remove and set aside. Clean the food processor and add the beetroot, the remaining lemon and garlic and blitz into a smooth sauce. Add half the cream cheese mix to the beetroot and mix well. Set aside.
Place the onions in a pot heated to medium with a little oil and fry until translucent. Add the can of tomatoes and your Knorr spaghetti bolognaise cook-in-sauce. Cook for 1 minute and then add the remaining cream cheese mix and stir well until combined. Slice the cabbage into medium slices.
Roll out a piece of dough onto baking paper into your desired pizza shape and thickness. The baking paper will make it easier to transfer to your pizza stone or baking tray. Spread a thick layer of the tomato sauce on the base, sprinkle over mozzarella and top with slices of cabbage and more red onions. Place in the oven and bake until cheese has melted, cabbage slightly charred and the crust is golden. Top with beetroot paste.