Leftover bread can be put to a multitude of uses but few as unusual as this – upside down pizza.
The ingredients listed here are a guide only – feel free to add olives, ham, anchovies, extra cheese, vegetables or anything else you fancy to create your perfect pizza topping (or, more accurately, bottom). Kids enjoy the novelty of this upside down pizza and if you want to get them involved in cooking, let them get creative with their own smaller version.
3 tbsp olive oil
6 rashers streaky bacon, cut into 2cm lengths
2 red onions sliced thinly
250g mushrooms, sliced
1/2 jar roasted red peppers, sliced
1 approx 400g tin tomatoes
Few sprigs of basil (optional)
3 cloves garlic, peeled and crushed
2 sprigs of thyme, leaves taken off the stalks
400g of stale bread, cut roughly 3-4cm pieces,
Salt and pepper
- Preheat the oven to 200/fan190/gas6.
- Heat a large, heavy based pan (with a lid) with a generous splash of olive oil.
- Add the bacon and allow to brown a little then lift out, put to one side and add the onions to the pan.
- Cook the onions for a couple of minutes over a high heat, then turn it down, add the lid and allow to cook gently for about 7 minutes.
- In the meantime make the topping – mix the garlic and thyme leaves in a large bowl with any remaining olive oil and season well.
- Throw in the stale bread and toss together so that the bread is well coated with the oily mixture.
- When the onions are soft and sweet, increase the heat, add the mushrooms and a sprinkling of salt and stir for 3-4 minutes.
- Add the peppers, cooked bacon, the tinned tomatoes and the bay leaf.
- Bring to the boil and simmer for about 5 minutes so that the flavours combine.
- Season to taste and pour the mixture into a ovenproof dish (approximately 20cm by 15cm).
- Tear the mozzarella (& basil if using) into bite size pieces and distribute evenly over the tomato mixture.
- Scatter the bread over the top so it completely covers the sauce and cheese and place in the oven for 15 minutes until golden and crisp.
- Serve with a salad.