Clear the Fridge Sheet Pan Pizza


This is an easy way to use up bits and pieces in the fridge and cut down on food waste. The dough base can be spread with store bought passata sauce, pesto or if time allows homemade tomato sauce. A selection of toppings can be put out for family members to make their own selection on their quarter of the pizza, or a combination of toppings can be used on the whole pizza. JUST Remember to add the avo at the end!


For the dough:
  • 350 g (2 1/3) cups plain flour
  • Pinch of salt
  • 2 tsp. instant dried yeast
  • 1 tsp. sugar
  • 1 tbsp. avocado or olive oil
  • 260 ml lukewarm water
For the sauce:
  • 30 ml (2 tbsps.) avocado or olive oil
  • 1 tsp. crushed garlic
  • 2 tsp. tomato paste
  • 400g can diced tomatoes
  • 2 tbsps. BBQ sauce
  • 2 tsps. Worcestershire sauce
  • 1 tbsp. Brown sugar
  • Pinch of salt
  • 2 ripe avocados, peeled and stoned
  • 200 g grated cheese
  • Selection of chopped ham, salami, Vienna’s, chorizo, leftover roast chicken,
peppers, olives, onions, fresh herbs, crumbled feta, and mushrooms


  1. Make the dough; mix together the flour, salt, yeast and sugar in a large bowl. Make a well in the centre and stir in the oil and enough warm water ( you might not need all the water) to make a soft dough. Cover with a clean tea towel and allow to rest for 1 hour or until doubled in size.
  2. To make the sauce; Heat the oil in a saucepan over low heat, add the garlic and tomato paste and cook for 1 minute, add the remaining ingredients, bring to the boil, reduce heat and simmer until thick and reduced. Remove from heat and set aside to cool.
  3. Preheat oven to 220° Grease a 25 x 35 cm oven tray with oil. Turn the dough out onto a lightly floured surface and knead for 2 minutes until smooth and elastic. Pat out the dough to the size of the tray. Transfer to the tray and press into place.
  4. Spread tablespoons of sauce on the pizza base (see tip below). Sprinkle with a small amount of cheese and add the desired toppings, bake in preheated oven for 20 -25 minutes until golden brown. To serve garnish with fresh herbs and slices of Avo.
    TIP : It is important not to overload the pizza with sauce or toppings as this will make the base soggy and will not cook through. Remaining sauce keeps in the fridge for 1 week or freezes for 2 months.