This leftover crêpe pizza recipe is my ultimate pizza hack for crispy, thin-crust pizza in under 10 minutes! By using leftover crêpes (like the ones in my Balkan crêpes (palačinke) recipe) you’ve got a pizza base that’s even thinner and crispier than traditional pizza dough. Not to mention it’s way quicker and easier. Slice them, fold them, or roll them up palačinke-style! These pizzas are so moreish, you’ll be making crêpes just so you can have leftovers to make them with!
To give full credit where it’s due, this fun leftover crêpe pizza recipe was my lovely husband’s idea! He was very proud of himself for thinking of turning our extra crêpes into pizzas. It’s incredible what one can achieve when fueled by pizza cravings! But I must admit it was a stroke of genius (and I’m not just writing that in case my husband is reading this!)😂
If you’ve followed along my blog, you’ll know he is Serbian. So our household crêpes are always thin, Balkan-style crêpes (palačinke). And like my father-in-law, I only know how to make a huge mountain of crêpes, so there are always leftovers. And when I’m not making leftover crêpe gozleme from the extras, you bet I’m turning to this leftover crêpe pizza recipe!
Ingredients in this Leftover Crêpe Pizza Recipe
Of course, you will need crêpes! You can either use leftovers, or whip up a batch in under 15 minutes with my Balkan crêpes (palačinke) recipe. Apart from mozzarella cheese, and tomato passata, follow your heart with toppings. In this post I’m showing you one of our favourites: a salami, cherry tomato and bocconcini cheese flavoured pizza. But see the bottom of this post for other ideas!
How to Make this 10-Minute Thin-Crust Pizza
Preheat your oven to 180°C fan on the grill function (or broil if you’re in the U.S.). All we are really doing is making sure the ingredients are cooked and the cheese has melted. So make sure your oven is on the grill (broil) function to get that intense heat from above! Then spread your tomato passata, or sauce of choice on your crêpe, and scatter on the mozzarella cheese.
Then just add any toppings of your choice! Place into the oven for 7 minutes for the cheese to become slightly golden and melty, and voilà! A perfect, thin-crust pizza in no time at all!
If you’re like my husband, you’ll roll up your pizza into a log, palačinke-style! It brings out the kid in him 😋 You can also just fold it on itself like a French crêpe, or slice it up like a normal pizza. As is my advice with many things food-related, follow your heart on this one! Garnish with fresh basil, and a drizzle of extra virgin olive oil, if you’re feeling extra fancy!
Topping Ideas for this Leftover Crêpe Pizza
Because the base is quite thin, I like to keep things simply for these pizzas. If you do decide to go heavy on the toppings, maybe rolling them up to eat is the way to go! But below are some simple, delicious pizza topping ideas.
- Quattro formaggi (4 cheeses) – either with no sauce base or a very light tomato base to let the cheeses shine through. A classic blend of 4 cheese includes fior di latte mozzarella, fontina, gorgonzola and parmesan (Parmigiano Reggiano – a nutrient-dense raw cheese!). But feel free to experiment with ricotta (a favourite of mine on pizza!), provolone, comté, gruyère, or taleggio.
- Prosciutto and goat cheese– one of my all-time favourite combos! Thin shavings of prosciutto, small dollops of goat cheese, on a tomato base – elegant and delicious.
- Barbecue chicken and bacon – with a barbecue sauce base of course! You’ll need to cut your chicken into small chunks and cook before topping your pizza. Otherwise you risk burning the pizza base while waiting for raw chicken to cook. With thin slivers of red onion, and fatty chunks of bacon, this is a hearty option packed with protein!
- Hawaiian – the classic ham and pineapple. Divisive, but in my opinion, delicious! Just make sure the ham is sliced thin and the pineapple is cut small so they cook before the pizza base burns.
- Garlic pizza – classic and simple. Mince your garlic onto your pizza base then cover it with cheese to prevent it from burning.
- Antipasto-style – another favourite of mine! Think roasted capsicum, olives, grilled artichoke, salami – basically an antipasto platter on a pizza!
- Vegetarian – perfect to use up leftover veg at the end of the week! Capsicum, red onion, spinach, mushrooms, olives – whatever you like! Perfect on a tomato base, or a pesto base for something a little different!
The possibilities really are endless. But I hope I’ve given you a fun new way to make thin-crust pizza that’s easy, quick and most importantly, delicious! And if you liked this leftover crêpe pizza recipe and want more ideas on how to use crêpes, check out my leftover crêpe gozleme recipe, which also takes 10 minutes! Crêpes really are so versatile… and tasty!
I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx
Leftover Crêpe Pizza Recipe (Under 10 Minutes)
Ingredients are for 1 Pizza/1 Crêpe (Scale Based on How Many You're Making)
For the Base
Salami, bocconcini and cherry tomato toppings (see bottom of recipe post for other flavours/topping ideas)
Method
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Preheat your oven to 180°C fan on the grill (broil function).
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Spread your passata, or pizza sauce over the base of your crêpe. Evenly scatter on the mozzarella cheese, then place toppings of your choice.
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Pop your pizza into a lined pizza tray, place in the oven for 7 minutes or until the cheese is melted and slightly golden.
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Once out of the oven, drizzle some olive oil and scatter on fresh basil leaves if using. Cut into slices, fold, or roll up your pizza and enjoy!
