Tarting up a Veg Pot - Tuscan Bean Pizza

Third in line to be pimped was the Tuscan Bean Stew veg pot. Deciding it would feel most at home in an Italian-inspired meal, we made a quick pizza base, heated the roaring pizza oven (read: turned the oven up as high as it gets…), sliced a red pepper, chopped a couple of tablespoons of black olives from a jar, ripped up a mozzerella ball, and got ready to assemble: rolled the pizza base out daringly thin, laid it out on a nice, big oven tray, flat with no sides or else your pizza won’t go nice and crispy, (if you’re wanting to accessorise, we love these silicon liners from Lakeland Plastics - nothing sticks! Just don’t use them under the grill, trust me - the smell is pretty toxic). We then spooned our tuscan bean stew veg pot over the dough, scattered our sliced pepper, olives and mozzerella on top and cooked in the oven for 10-12 minutes until it was all crispy and brown at the edges and bubbling cheesy-tuscan bean yumminess in the middle. Serves 2-3.

If yeast-based cooking isn’t your thing, just halve a ciabatta, toast the underside in the grill, layer up as above, grill a little more, and enjoy.

Now all you need is a tall, dark stranger and a bottle of Italian wine for company…