Quite a bit by way of leftover pizza toppings meant a little invention.
Chunks of streaky bacon, chopped garden herbs, sautéed mushrooms and shredded onion went into the dough itself and then salami, sliced mushrooms, pepperoni and diced bacon were layered puff pastry style (ish) after the first rising.
I wasn’t too sure what the outcome would be but it really was SO delicious, sliced and served alongside poached, freshly laid free range eggs.
Definitely I will be doing this again. It would be an excellent accompaniment to soups, also as a “gravy soaker” for casserole type dishes and pasta sauces.