This recipe is a great way to use up nearly expired yoghurt & ingredients from your pantry/fridge. An easy last minute dinner.
Submitted by Ollie Gamble
Greek Yoghurt Leftover Pizza
This recipe is a great way to use up nearly expired yoghurt & ingredients from your pantry/fridge. An easy last minute dinner.
Ingredients
Base
- 2 cups of self raising flour
- 1 cup of Greek yoghurt
- pinch of salt
Topping
- 1/2 a tin of tomato paste
- whatever pizza toppings you have in the fridge/pantry. I used ham, pineapple, spring onion & pizza topping seasoning.
- 1 cup of grated cheese (any sort) to sprinkle over the top.
Instructions
- Line slow cooker with baking paper.
- Mix together pizza base ingredients to form a wet dough, then spread out mixture into slow cooker.
- Spread tomato paste over the top
- Cut up your chosen toppings and sprinkle over the top of the base, finishing with the grated cheese.
- With a tea towel under the lid, cook for 2 hours on high.
Notes
- This recipe is for quite a thick base. If you have a small slow cooker you may need to half the base recipe ingredients.
- This recipe is a great way to use up nearly expired yoghurt & ingredients from your pantry/fridge. An easy last minute dinner.
- Inspired by a recipe of Donna Ann on our Facebook Group
Tried this recipe?Scroll Down To Share What You Think
Well today I decided to try out this recipe.
It was a bit of a mixed bag. I didn’t halve the quantity of the dough as I thought my SC would be big enough.
The dough itself was absolutely perfect. Beautiful texture and not too moist and dry. It just rose way too much and there was way too much of it. In fact it turned out to be an awesome damper!
The SC cooked it perfectly, the base was a beautiful golden colour, but yeah way too much of it.
My topping choices were awesome, I just scraped them off the top and ate them all mixed together in a bowl.
NB: I prefer a thin crust, but I was worried a half quantity of the dough mix wouldn’t be enough. Now I know it will be, the next pizza will turn out better.
So I give the recipe a 7 out of 10.